This creamy, mostly dairy-free soup is perfect for weeknights and leftovers. For a completely dairy-free soup, use tortellini that is not stuffed with cheese, or use different noodles entirely.

Ingredients

• 1 lb classic smoked sausage, 1/4″ slices – or 1 lb ground mild italian sausage
• 1 onion, minced
• 6 garlic cloves, minced
• 1/4 cup white wine
• 1 qt chicken stock
• 1 (14 oz can) crushed tomatoes – or 14 oz of fresh tomatoes, diced.
• 2 Tbsp tomato paste
• 1 tsp salt & pepper – to taste
• 1 bunch kale, stems removed
• 12 oz fresh tortellini (not dried)
• 1 cup solid coconut milk (the solid part of coconut milk at top of can). For full dairy version, use heavy cream. 
• Parmesan cheese (optional
• 1/4 tsp red pepper flakes (optional)

Directions

1. Heat a large soup pot or dutch oven over medium-high heat.
2. Add the sausage, onions and garlic to the pot and and sauté until the onions are soft and translucent, about 5 minutes. (Drain off any excessive fat.)
3. Add 1/4 cup of white wine, cook until alcohol evaporates and there is just a little bit of liquid left.
4. Add the chicken stock, crushed tomatoes and tomato paste. Whisk until tomato paste is fully incorporated.
5. Bring to a boil, season with salt then simmer for 15 minutes.
6. Add the kale, tortellini and coconut milk (heavy cream for full dairy version).
7. Simmer for 5-7 minutes until the kale is wilted and the pasta is tender.
8. Serve with parmesan cheese and red pepper flakes if desired.