Cozy Tortellini Soup

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

Add the sausage, breaking it up with a wooden spoon, and brown for 6–8 minutes.

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

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

Pour in the crushed tomatoes, scraping up any browned bits, and simmer until the liquid 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 reduce to a medium simmer, partially covered, and cook for 15 minutes to meld flavors.

Increase the heat to bring the soup back to a boil, then add the cheese tortellini and chopped kale. Reduce to a medium simmer, partially covered, and cook until the tortellini are al dente and the kale is wilted and tender, 2–3 minutes.

Stir in the heavy cream, then remove the pot from heat.

Immediately whisk in the finely grated Parmigiano‑Reggiano cheese and unsalted butter until fully incorporated and the broth is glossy.

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