1 pound ground Italian sausage
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
4 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried thyme
8 cups chicken stock
2 cups heavy cream
1/4 cup cornstarch
20 ounces refrigerated cheese tortellini or flavor of your choice
12 ounces chopped frozen kale
1/2 cup chopped roasted red bell pepper
1/2 cup grated parmesan cheese plus more for garnish
Salt and pepper to taste

1 pound ground Italian sausage 1 tablespoon olive oil 1 cup diced onion 1 cup diced carrot 1 cup diced celery 4 cloves garlic minced 1 teaspoon dried oregano 1 teaspoon dried thyme 8 cup s chicken stock 2 cup s heavy cream 1/4 cup cornstarch 20 ounces refrigerated cheese tortellini or flavor of your choice 12 ounces chopped frozen kale 1/2 cup chopped roasted red bell pepper 1/2 cup grated parmesan cheese plus more for garnish

In a large skillet over medium heat, add the sausage directly to the pan, breaking
it up until browned and cooked through. Place the sausage in the
crockpot, leaving any drippings in the pan. If the sausage did not make about 1
tablespoon of fat, add the olive oil to the skillet along with the onion, carrot, and celery. Cook until softened, stirring occasionally, about 5 minutes. Scrape off any bits on the bottom of the skillet. Add the garlic to the skillet and cook until
fragrant, about 30 seconds. Add to the crockpot.
To the crockpot, add the oregano, thyme, and chicken stock, stir to combine. Place
the lid and cook on high for 2 hours or on low for 4 hours.
Whisk together the heavy cream and the cornstarch, making sure there are no
lumps. Stir this into the crockpot. Add the tortellini, kale, red bell pepper, and 1/2 cup of the cheese, stir it to combine. Place the crockpot on high and cook an
additional 20 minutes or until the tortellini are cooked through. Taste, add salt and pepper as needed. Serve with more parmesan cheese if desired