Why This Recipe Works

A back-pocket recipe to warm you on a cold, blustery night, this soup requires little more than adding the ingredients to the pot. Italian sausage delivers big flavor fast; cheese tortellini and baby kale bring heartiness. Make it creamy if you want extra richness.

Before You Begin

Either pork or chicken Italian sausages work well here. This recipe is customizable: Swap in small cheese ravioli for the tortellini or baby spinach for the kale. You can also finish the soup with a dollop of pesto if you’d like. If you can’t find stuffed pasta, a can of white beans would take this dish in a more stew-like direction.

Instructions

Heat 1 tablespoon extra-virgin olive oil in Dutch oven over medium heat until shimmering. Add 1 pound hot or sweet Italian sausage, casings removed, and 1 finely chopped onion and cook, breaking up meat with wooden spoon, until sausage is starting to brown and onion is softened, 5 to 7 minutes. Add 3 minced garlic cloves and ¼ teaspoon red pepper flakes and cook until fragrant, about 30 seconds.

Stir in 4 cups chicken broth and 1 can crushed tomatoes and bring to simmer, scraping up any browned bits. Cover, reduce heat to low, and simmer gently for 10 minutes, stirring occasionally. Remove lid, stir in 1 package fresh or frozen cheese tortellini, and simmer, stirring frequently, until tender.

Off heat, stir in 5 ounces baby kale and ½ cup heavy cream, if using. Season with salt and pepper to taste and serve with grated Parmesan cheese.