Creamy Tortellini Soup

cooking.nytimes.com

Jannie

Dan Pelosi

1 tablespoon olive oil

1 pound loose sweet Italian sausage or sausage links, casings removed (optional )

1 medium white or yellow onion, diced

6 garlic cloves, minced

1 teaspoon paprika

½ teaspoon dried fennel seeds

Salt and black pepper

Crushed red pepper

2 tablespoons tomato paste

1 (28-ounce) can tomato purée

8 cups (64 ounces) vegetable or chicken stock

1 (9- to 10-ounce) package refrigerated or frozen cheese tortellini

1¼ cups heavy cream

1 bunch Tuscan (lacinato) kale, leaves stripped and chopped

½ cup roughly chopped fresh basil

1 lemon, juiced

Grated Parmesan, for serving

Directions at cooking.nytimes.com

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