creamy tortellini soup

(adapted by Dan Pelosi)

Ingredients:

1 tablespoon olive oil

1pound sweet Italian sausage, casings removed

1 medium yellow onion, diced

4 garlic cloves, minced

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper 

2 tablespoons tomato paste 

1(28-ounce) can tomato purée

4 cups chicken broh 

1 (9- to 10-ounce) package refrigerated or frozen cheese tortellini 

1 cup heavy cream

1 bunch Tuscan (lacinato) kale (washed, leaves stripped and chopped)

½ cup roughly chopped fresh basil 

1 lemon, juiced

Shredded Parmesan, for serving

Directions:

Heat one tablespoon olive oil in a large pot over medium. Add the sausage and cook, breaking it up with a spoon until it is browned, 5 to 9 minutes. Push the sausage to one side of the pot and spoon out any excess grease, leaving about 2 tablespoons behind.

Add the onion, garlic, paprika, salt and black pepper, and cook, stirring, for 2 minutes, until the onion is just softened, and everything is fragrant. Add the tomato paste and cook, stirring, until it darkens, 2 to 3 minutes.

Adjust heat to high, stir in tomato purée and chicken broth. Bring to a boil, then lower the heat and simmer for 25 minutes. (At this point the soup can be made a day or two ahead of time, cooled to room temperature and refrigerated. I t can also be portioned and frozen for up to three months.)

Bring the soup to a boil. Add the tortellini and cook until tender, 2 to 3 minutes (1 minute longer if frozen).

Add the heavy cream, kale, and basil, and cook, stirring, until warmed through and the kale and basil are just wilted, 2 minutes more. Remove from heat and add the lemon juice. Stir to incorporate, then taste and season with salt and pepper as needed.

Serve warm topped with plenty of shredded Parmesan.

Serves 4