Kale and Tortellini Soup

1 pound Italian sausage or ground beef
1 large onion, diced
2 to 3 cloves garlic, minced
2 teaspoons Italian seasoning
1 (28-ounce) can crushed tomatoes
4 cups chicken stock
4 to 6 cups fresh kale
1 (family size) bag fresh or frozen tortellini
Splash of heavy cream
Freshly grated Parmesan cheese
In a large stock pot or Dutch oven, brown meat. Add onion and garlic, sautéing until fragrant. Sprinkle in Italian seasoning and stir. Add crushed tomatoes and chicken stock. Top off with 2 to 3 cups of water. Add salt as needed. Bring to a simmer. Add kale, and cover with a lid for 15 to 20 minutes, stirring occasionally. Once you’re close to being ready to serve, add tortellini and cook according to package directions. Add a splash of heavy cream, stir, and serve topped with freshly grated Parmesan cheese and a piece of crusty bread.