I do enjoy the flavor of a big plate of pasta with marinara (and my lasagna recipe is delicious!), but pasta as a main entree is very heavy in my stomach, and I feel overly stuffed when I'm done eating. This tortellini soup is a satisfying substitution for just plain ol' pasta and marinara.

Tortellini Soup

2 tablespoons olive oil
1 pound Italian or sweet pork sausage, casings removed
1 small yellow onion, chopped small
6 garlic cloves, minced  (about 2 tablespoons)
32 ounces reduced-sodium broth (chicken or beef)
2 cups water
1 teaspoon salt
24 ounce jar marinara sauce
7-10 ounces refrigerated cheese tortellini
4 cups de-stemmed and torn/chopped curly kale (from one small bunch)
1/2 cup cream or heavy cream
1/4 cup chopped fresh basil
optional: prepared basil pesto (either store bought or use my Basil Pesto recipe)

Heat olive oil in a large pot (I use a Dutch oven) over medium-high. Add sausage; cook, breaking it up using a wooden spoon, until browned. Transfer cooked sausage to a bowl or plate, leaving oil in the pot.
Add onion to pot. Cook while stirring occasionally for 3-4 minutes. Add garlic and cook for one more minute.
Stir in broth, water, salt and marinara sauce. Scrape the bottom of the pot to release any browned bits. Bring to a simmer over medium heat; cook for five minutes.
Add tortellini and cook until tender, about 4-5 minutes.
Reduce heat to medium-low. Add cooked sausage, kale, cream, and basil to pot. Cook until kale is wilted, about 5 minutes. 

Garnish each individual bowl of soup with a dollop of prepared pesto, if desired.