1. Cook the Sausage and Vegetables

• • In a large pot or Dutch oven, cook the spicy Italian sausage over medium heat, breaking it into crumbles with a wooden spoon. Cook until browned and cooked through, about 5–7 minutes.

• • Add the chopped onion and julienned red bell pepper to the pot. Sauté for 3–4 minutes until the vegetables are softened.

2. Build the Soup Base

• • Stir in the tomato paste and dried oregano, cooking for 1–2 minutes to deepen the flavors.

• • Pour in the chicken stock and fire-roasted tomatoes (with their juices). Bring the mixture to a gentle boil.

3. Add the Tortellini and Kale

• • Once the soup is boiling, add the gluten-free cheese tortellini and chopped kale. Reduce the heat to a simmer and cook for 8–10 minutes, or until the tortellini is tender and the kale is wilted.

4. Finish with Cream and Seasoning

• • Stir in the heavy cream and sea salt. Let the soup simmer for another 2–3 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.

5. Serve and Garnish

• • Ladle the soup into bowls and garnish with shaved Parmesan cheese and chopped fresh basil. Serve warm with crusty bread on the side.