In a heavy-bottomed pot, I like to use my cast iron cooking pot, heat 1 tablespoon of olive oil and brown sausage. Once completely cooked, drain and set aside.

Using the same pot, heat 1 tablespoon of olive oil, add onions and garlic and cook until tender. Once onions and garlic are caramelized, add crushed tomatoes, chicken stock, browned ground sausage & kale.

Bring to a boil, while stirring frequently, add Italian seasoning and salt & pepper to taste.

Continue to boil 5-10 minutes to allow flavors to merge.

If you use dry tortellini, add to soup and cook until al dente, about 15-20 minutes.If you use refrigerated tortellini add to soup and reduce heat to low and simmer for 15 minutes.

Add half and half and parmesan cheese.

Simmer for a few more minutes.

Remove from heat & serve.