Step 1

Heat the oil over medium heat in a large pot or dutch oven. Add the chicken sausage and cook, breaking up and stirring occasionally until fully cooked, 5 to 7 minutes. Remove from the pot and set aside.

Step 2

In the same pot, add the diced onion and cook, stirring often until translucent, 3 to 4 minutes. Stir in the garlic, basil, oregano, salt, pepper, and red pepper flakes. Cook, stirring constantly until fragrant, 1 to 2 minutes.

Step 3

Stir in the chicken broth, beans, and crushed tomatoes. Cover the pot and bring to a boil, then reduce to a simmer and cook, covered, for about 10 minutes to soften the beans. Carefully remove 2 cups of the soup and transfer to a blender. Blend with the steam vent open, on high speed until completely smooth. Pour back into the pot and stir to combine.

Step 4

Add the tortellini and cover again. Simmer until the tortellini rises to the top, about 3 minutes. Add back the chicken sausage and stir in the kale. Let it wilt down for 2 to 3 minutes, then serve with nutritional yeast or grated parmesan on top.