Yep...another great dinner courtesy of Pinterest. You can find the original recipe at Two Peas & Their Pod.
I did tweak it a bit and added more stock and didn't have fresh basil. So my "tweaks" are below
1 lb. Italian Sausage, rolled into tablespoon size balls
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, diced
1 bay leaf
1/8 teaspoon red pepper flakes
12 cups chicken stock
2 (15 ounce) cans diced tomatoes
1 1/2 cups baby Kale
2 cups cheese tortellini (fresh or frozen)
1 tbs dried basil
Salt and black pepper, to taste
Preheat your oven to 400. Put the sausage balls in a glass baking dish and bake until no longer pink. Drain on a paper towel.
In a very large pot, heat the olive oil over medium high heat. Add the onion and cook until tender. Stir in the garlic and cook for 2 minutes. Stir in the red peppers, bay leaf, basil and red pepper flakes. Cook until peppers are soft.
Stir in the broth, tomatoes, and baby kale. Add the cheese tortellini and cook until tortellini is tender. Season with salt and pepper, to taste. Stir in the mini sausage balls and heat until warm. Remove the bay leaf and serve.
I did sprinkle some shredded Parmesan cheese on top. This was a really good soup and would definitely make it again.