Kosher salt and freshly ground black pepper, to taste
2 tablespoons all-purpose flour
4 cups chicken stock
1 (8-ounce) can tomato sauce
1 (9-ounce) package refrigerated three cheese tortellini
1/2 bunch kale, stems removed and leaves chopped
1/3 cup heavy cream
3 tablespoons chopped fresh basil, or 1 1/2 tsp dried
Directions
Heat large stockpot or Dutch oven over medium heat and brown Italian sausage, making sure to crumble the sausage as it cooks, along with onion and Italian seasoning. Add garlic for about 30 seconds and then drain excess fat.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Stir in tortellini; cover and cook until tender, about 5-7 minutes, or according to package instructions.
Stir in kale until wilted, about 2-3 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.