Step 1

In a large pot over medium-high heat, add the sausage and cook, breaking up the meat. Once browned and cooked through, remove sausage crumbles to a plate using a slotting spoon, reserving leftover oil in the pot.

Step 2

In the same pot, add onions and garlic and sauté until soft and tender, 3 to 5 minutes. Add more olive oil if there isn't enough reserved oil from the Italian sausage.

Step 3

Pour in wine, bring to a boil, scraping up any brown bits. Cook for an additional 2 minutes to reduce liquid by about a quarter.

Step 4

Add tomatoes and cook down, stirring occasionally, until mixture resembles a thick paste, about 10 to 12 minutes. Add oregano and cook for an additional 30 seconds. Add the chicken broth, carrots, basil and sausage and bring to a boil. Taste for seasoning, adding salt and pepper if necessary.

Step 5

Reduce heat to a low simmer and cook partially covered for 30 min.

Step 6

Remove lid and skim the fat from the top of the soup with a spoon and discard.

Step 7

Add the chopped kale and allow to wilt into the broth. When the soup is done, add the tortellini and cook according to package instructions, about 5 minutes. Season with more salt, black pepper, red pepper flakes and stir well.

Step 8

Remove from the heat, portion the soup into bowls. Garnish with extra basil if desired.