For the Soup:
1 tbsp. extra-virgin olive oil
1 lb. Italian sausage, mild or hot. casings removed
1/2 c. dry white wine
1 onion, chopped
2 celery ribs, sliced
2 carrots, sliced
6 garlic cloves, minced
6 cups reduced sodium beef broth
1 large sized can of diced tomatoes
1 tbsp Italian seasoning
1 bay leaf
2 cups of frozen kale
1 350 gram package refrigerated three-cheese tortellini
Salt and Pepper to taste
Cheesy Garlic Croutons:
1 small baguette, sliced into 1" pieces
2 tablespoons butter
1 teaspoon garlic salt
1/3 cup shredded parmesan
Heat olive oil in a large pot over medium-high heat. Crumble sausage into pot and brown, stirring and breaking up sausage occasionally, until cooked through.
Drain sausage onto a plate lined with several layers of paper towels while reserving 1 Tbsp rendered fat in pot (if there's not a tbsp just add 1 more tbsp olive oil to pot).
Add onions, celery, and carrots, and saute 5 minutes then add garlic and saute 1 minute longer.
Stir in beef broth, tomatoes, and Italian seasoning and season with salt and pepper to taste.
Bring to a light boil, return sausage to pot, cover pot and reduce heat to medium-low and allow to simmer until carrots are nearly tender, about 15 minutes.
Stir in tortellini and kale then cover and cook 7 - 9 minutes longer. Serve warm with parmesan cheese if desired (note that as the soup rests the tortellini will absorb more broth so you can add more broth or water to thin as desired).
Meanwhile, lay croutons onto a baking sheet. Spread with butter. Sprinkle with garlic salt, then sprinkle with parmesan.
Place under broiler under golden brown, about 5 minutes. Keep an eye on them, as they go fast.
When ready to serve, ladle soup into bowls then top with cheesy garlic croutons!