Creamy Tortellini Soup | Anthony Ciccarello

Ingredients

• 1 tablespoon olive oil
• 1 pound ground Italian sausage
• 3 cloves garlic, minced
• 1 medium sweet onion, diced
• 2 teaspoons Italian seasoning
• Kosher salt
• freshly ground black pepper
• 2 tablespoons all-purpose flour
• 6 cups chicken stock
• 2 (8-ounce) cans tomato sauce
• 1 (9-ounce) package refrigerated three cheese tortellini
• 1/2 bunch kale, stems removed and leaves chopped (or substitute spinach)
• 2/3 cup heavy cream
• 3 tablespoons chopped fresh basil
• Parmesan cheese