Creamy Tuscan Sausage and Kale Tortellini Soup

Instructions

1. 1Heat the olive oil in a large Dutch oven over medium heat. Add the sausage and cook, breaking it into bite-size pieces, until browned and cooked through, 6 to 8 minutes. Spoon off excess fat, leaving about 1 tablespoon in the pot.
2. 2Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the garlic and sun-dried tomatoes and cook until fragrant, about 1 minute.
3. 3Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits. Bring to a gentle boil.
4. 4Stir in the cannellini beans and kale. Reduce the heat to a simmer and cook until the kale is wilted and tender, about 5 minutes.
5. 5Add the tortellini and cook according to package directions until they float and are tender, usually 3 to 5 minutes. Do not overcook.
6. 6Reduce the heat to low. Stir in the heavy cream and Parmesan until the cheese melts and the broth turns lightly creamy, 1 to 2 minutes. Season with salt and pepper to taste.
7. 7Ladle into bowls, top with extra Parmesan, and serve hot.

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