Sausage, Tortellini and Kale Soup

Wash your hands and clean the preparation surface. Rinse the kale and onion under running water, removing any damaged areas, and dry them. Peel and dice the onion, then peel and mince the garlic. Strip away the tough kale stems, chop the leaves into spoon-friendly pieces and measure 3 firmly packed cups. Remove the sausage casings if present, then wash your hands after handling the raw sausage.

Heat the olive oil in the pot over medium-high heat. Add the sausage and break it into bite-sized pieces. Cook for 6–8 minutes, stirring occasionally and allowing the pieces to brown between stirs. Check several of the largest pieces with a food thermometer; the sausage should reach 160°F.

Reduce the heat to medium. Add the onion and cook for 5–6 minutes, stirring frequently, until softened. Add the garlic and oregano and cook for 30 seconds, just until fragrant.

Pour in 4 cups of the chicken broth, scraping the bottom of the pot to release the browned bits. Stir in the crushed tomatoes, salt and black pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes.

Stir in the kale and simmer for 5 minutes, until wilted and beginning to soften.

Add the remaining 1 cup chicken broth and bring the soup back to a gentle simmer. Stir in the tortellini and cook for the time specified on its package, usually 3–5 minutes, until the pasta is just tender and the filling is hot. Stir gently once or twice to prevent sticking; avoid a vigorous boil, which can split the pasta.