Creamy Tortellini Soup

Ingredients:
– 1 lb Italian sausage (vegan alternative: 1 lb plant-based sausage)
– 1 onion, diced
– 3 garlic cloves, minced
– 1 cup diced carrots
– 1 cup diced celery
– 6 cups vegetable broth
– 1 tsp dried oregano
– 1 tsp dried basil
– ½ tsp dried thyme
– 1 tsp salt
– 1 tsp black pepper
– 1 lb kale, chopped
– 12 oz tortellini
– 1 cup heavy cream (vegan alternative: 1 cup canned coconut cream)

Directions:
1. In a large pot, cook the sausage over medium heat until browned. If using plant-based sausage, follow package instructions.
2. Add onions and garlic to the pot and cook until onions are translucent.
3. Add carrots and celery and sauté for 3-4 minutes.
4. Add vegetable broth and all the dried herbs and spices including salt and pepper. Bring to a boil and then reduce to a simmer for 20 minutes.
5. Add chopped kale and cook for 5 minutes.
6. In a separate pot, cook tortellini according to package instructions and set aside.
7. Add cooked tortellini to the soup and stir in heavy cream or vegan alternative.
8. Serve hot and enjoy!

Vegan alternative options:
– Use plant-based sausage instead of Italian sausage
– Substitute canned coconut cream for heavy cream