Like most of my recipes, this one is based on several similar ones floating around the interwebs. I was actually introduced to it over Thanksgiving weekend when my daughter Morgan and her husband Liam made a huge batch of it for extended family back in Maryland.
This is super simple and ridiculously satisfying – especially on a cold, winter evening. The gochujang paste is optional if you like a little spice in your life. These days it is easily found in most grocery stores near the soy sauce.
- 1 lb. Ground Italian Sausage
- 1 medium onion – diced
- 4-8 garlic cloves – minced
- 4 cups chicken stock
- 1 14 oz. can crushed tomatoes
- 2 Tbsp. tomato paste
- 1 Tbsp. Korean gochujang paste (optional for heat)
- Bag or Bunch of Kale – cleaned and stems removed
- Approximately 1 lb. fresh or frozen cheese tortellini
- 1 cup heavy cream
- Salt to taste
- Grated Parmesan cheese
- Thoroughly heat a large soup pot over medium-high heat.
- Add the sausage, onions to the pot and and sauté until the onions are soft an translucent, about 5 minutes. Add garlic and cook an additional 2 mins. (Drain off excess fat.)
- Add tomato paste and Gochujang (if using) and stir constantly for 1 minute.
- Add the chicken stock and crushed tomatoes. Stir until everything is fully incorporated.
- Bring to a low boil, season with salt, then simmer for 15 minutes.
- Add the kale, tortellini and heavy cream.
- Simmer for 3-5 minutes until the kale is wilted and the pasta is tender.
- Serve in soup bowls with a sprinkle of parmesan cheese