Ingredients

• 1 tbsp oil
• 1 lb smoked turkey sausage, sliced
• 2 garlic cloves, minced
• 1 19-oz can fire-roasted tomatoes
• 1 cup chicken broth
• 1 tbsp Italian seasoning
• 1 package fresh cheese tortellini
• 4 cups shredded green kale
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper

Preparation

In a large skillet, heat the oil over medium-high heat. Add the sausage to the skillet. Cook, stirring occasionally, until it is golden, about 3 to 4 minutes. Remove the sausage from the skillet and set it aside.
Add the garlic to the skillet, and cook, stirring, until it becomes fragrant, about 30 seconds. Stir in the fire-roasted tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a boil. Stir in the tortellini. Cover the skillet and continue to cook, stirring occasionally, until the pasta is cooked through, about 4 to 5 minutes.
Once tender, stir in the kale. Continue to cook until the kale is wilted, about 3 minutes. Return the sausage to the skillet and stir in the Parmesan cheese.
Serve immediately or store in the refrigerator for up to 3 days.