Cozy Tortellini Soup

Heat the extra-virgin olive oil in a large pot over medium‑high heat until shimmering.

Add the pork sausage, breaking it up with a wooden spoon, and cook until browned, about 6–8 minutes.

Stir in the finely chopped onion and garlic; cook, stirring occasionally, until the onion becomes translucent and begins to brown, roughly 5 minutes.

Add the crushed Calabrian chili peppers and Italian seasoning; stir constantly for about 1 minute until fragrant.

Pour in the crushed tomatoes, scraping up any browned bits, and simmer, stirring often, until the mixture reduces slightly, about 8 minutes.

Add the chicken stock, optional Parmigiano‑Reggiano rind, kosher salt, and freshly ground black pepper. Bring to a rapid boil, then lower to a medium simmer; partially cover and cook for 15 minutes, stirring occasionally.

Add the cheese tortellini and coarsely chopped kale to the pot; bring back to a boil, then reduce to a gentle simmer. Cook until the tortellini are al dente and the kale is wilted and tender, 2–3 minutes.

Stir in the heavy cream and continue to heat for another minute without boiling.

Remove the pot from heat; immediately stir in the finely grated Parmigiano‑Reggiano cheese and unsalted butter until fully melted and the broth is glossy.

Taste and adjust seasoning with additional salt or pepper if needed.

Ladle the soup into bowls, top each serving with a generous sprinkle of grated Parmigiano‑Reggiano and a few twists of freshly ground black pepper.

Serve hot and enjoy the comforting flavors.