This recipe from Damn Delicious was made for us by someone in our foster care group during our first placement. We loved it so much we’ve made it again ourselves. To leave more broth, we’ve increased the amount of liquids from the original.


  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Servings: 6


  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage
  • 3 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 2 teaspoons Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 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


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Drain any excess fat.
  3. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  4. Season with salt and pepper to taste.
  5. Whisk in flour until lightly browned, about 1 minute
  6. Gradually whisk in chicken stock and tomato sauce and ring to a boil.
  7. Reduce the heat to a simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  8. Stir in tortellini, cover, and cook until tender, about 5-7 minutes.
  9. Stir in kale/spinach until wilted, about 1-2 minutes.
  10. Stir in heavy cream and basil until heated through, about 1 minute;
  11. Season with salt and pepper to taste.
  12. Serve in bowls and top with parmesan cheese.