Sausage and Tortellini Soup with Kale

Sausage and Tortellini Soup with Kale 3 links mild Italian sausage (approximately 1/2 to 3/4 pound), casings removed 1/2 teaspoon salt, or to taste 1 tablespoon olive oil, or enough to coat bottom of pan 1/2 cup chopped onion 2 teaspoons minced garlic 1 small bunch kale (I used lacinto kale), stems removed, chopped, rinsed, and drained 1/4 teaspoon crushed red pepper 6 cups low sodium chicken broth 1 (28 ounce) can Italian style crushed tomatoes in puree 1 teaspoon Italian seasoning 1 (8 to 10 ounce) package cheese tortellini 1/2 cup shredded Parmesan cheese, plus additional for garnish Fresh ground pepper, to taste Cook Italian sausage in a large pot or Dutch oven over medium heat, breaking it up with a spoon as it cooks. Season with 1/2 teaspoon salt and cook until completely crumbled and no pink remains. Use a slotted spoon to transfer cooked sausage to a double layer of paper towels to absorb any excess grease. Pour off grease from pan, return to stove, and add olive oil. Add onion, garlic, kale, and crushed red pepper. Cook for two or three minutes, stirring, until onion has softened and kale is slightly wilted. Add chicken broth, crushed tomatoes, and Italian seasoning. Set stove to medium-high and bring mixture just to a boil then reduce heat to low, cover, and simmer for 20 minutes. Remove cover and stir in tortellini and cooked sausage. Increase heat and bring to a boil then reduce heat, cover and simmer for an additional 10 minutes or until tortellini is tender. Remove cover stir in Parmesan. Taste and season with additional salt and fresh ground pepper, as desired. Garnish individual servings with additional Parmesan cheese. Note: To reheat leftovers, thin out to desired consistency with a little water or additional chicken broth before warming in the microwave.