Step 1

Remove sausage from casings and cook sausage meat in a large stock pot over medium heat (no oil needed). As the sausage cooks, use a large spoon to break up sausage meat into small chunks/crumbles. When sausage meat is cooked through (about 10 minutes), use a slotted spoon to remove sausage from pot and set aside in a separate bowl. Drain fat from pot and place back on the stove.

Step 2

Over medium-high heat, add olive oil, carrots, celery, onion, and garlic. Sweat for 3-4 minutes. Add chicken broth, parmesan rind, Italian seasoning, fennel seeds, shredded tomatoes, and a pinch of salt and pepper. Stir.

Step 3

Cover pot and bring to a simmer over medium-high heat. When soup starts to simmer, add tortellini and cook to al dente according to package instructions (about 3-4 minutes).

Step 4

When tortellini is al dente, remove the cheese rind. Add crumbled sausage, tomato paste, cream, and kale. Stir.

Step 5

Heat soup for a few more minutes until hot.