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3 tbsp olive oil, or less

1 lb ground turkey sausage or Italian pork sausage

Salt and pepper, to taste

½ tsp lightly dried basil

1 ½ tsp Italian seasoning

½ green bell pepper, chopped

1 small yellow onion, chopped

4 oz baby bella mushrooms, sliced

1 tbsp minced garlic

4 cups unsalted chicken broth (or chicken stock/vegetable broth)

14.5 oz canned unsalted crushed tomatoes

14.5 oz can fire roasted diced tomatoes

2 tbsp tomato paste

2 tsp salt, more or less to taste

½ tsp black pepper, more or less to taste

1 tbsp lightly dried basil

½ tsp Italian seasoning

1 tsp garlic powder

1 cup half and half (or sub with heavy cream)

10 oz cheese tortellini, fresh or frozen (thawed)

1 bunch kale, removed from stems and chopped

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Instructions:

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Heat a large soup pot over medium-high heat with olive oil.

Add sausage, breaking it apart as it cooks; season with salt, pepper, basil, and Italian seasoning.

When halfway cooked, add peppers, onions, and mushrooms; cook 3–4 minutes until onions are translucent.

Stir in garlic and cook 1 minute.

Pour in chicken broth, stirring to deglaze the pan; add tomatoes and tomato paste, whisking until paste is mixed through

Allowed to come to a boil before adding the salt, pepper, basil, Italian seasoning, and garlic powder. Cover and loud as summer for 10 minutes.

Add in the half-and-half, kale and tortellini. Cook for 4 to 5 minutes until the tortellini is cooked through and the kale has wilted back slightly.

Serve garnished with red pepper flakes Parmesan cheese and sprinkle basil

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