• 3 tbsp olive oil, or less
  • 1 lb ground turkey sausage, or Italian pork sausage
  • salt and pepper, to taste
  • 1/2 tsp lightly dried basil
  • 1 1/2 tsp Italian seasoning
  • 1/2 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 can unsalted crushed tomatoes
  • 14.5 oz can fire roasted diced tomatoes
  • 2 tbsp tomato paste
  • 2 tsp salt, more or less – to taste
  • 1 tsp black pepper more or less – to taste
  • 1 tbsp lightly dried basil
  • 1 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


  1. Place a large soup pot over medium-high heat with olive oil.
  2. Once the olive oil is heated, add the sausage and break it apart as it cooks. Season with salt, pepper, Italian seasoning, and basil. Once it has cooked halfway, add the peppers, onions, and mushrooms. Cook until the onions are translucent, approximately 3-4 minutes.
  3. Add the garlic and cook for 1 minute. Stir well.
  4. Pour in the chicken broth, stirring to incorporate and to remove any brown bits that are on the pan from cooking the sausage. Add in the tomatoes and tomato paste. Whisk/stir until the paste is mixed through.
  5. Allow it to come to a boil before adding the salt, pepper, basil, Italian seasoning, and garlic powder. Cover and allow to simmer for 10 minutes.
  6. Add in the half and half, kale, and tortellini. Cook for 4-5 minutes or until the tortellini is cooked through and the kale has wilted slightly.
  7. Serve garnished with red pepper flakes, parmesan cheese, and a sprinkle of basil.
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