This hearty stew is a spin on a classic Italian pasta e fagioli, or “pasta and beans.” Here we swap cheese tortellini in for the pasta and then bulk it up with wilted kale and fennel-y crumbled sausage. The aromatic tomato broth is enhanced with a little cream right before serving, for a soup that will warm you on any chilly night. We like to use curly kale here, but mustard greens or Swiss chard would also be welcome additions. If you’re making this soup in advance, do not add the cream and tortellini until you’re shortly before serving. This way the pasta doesn’t overcook and fall apart when you’re reheating the soup.
MAKE AHEAD: If preparing this soup in advance, do not add the cream or tortellini until right before serving.