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1
Set a large stockpot over medium-high heat and add the olive oil. Once the oil is hot, add the sausage, onion, and carrot. Cook, breaking up the sausage with a rubber spatula, for 6-7 minutes, until the sausage is browned and the vegetables are softened. Add the garlic, basil, oregano, thyme, salt, and pepper to the pot. Saute for a minute longer, until the garlic is fragrant.
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2
Pour the diced tomatoes and 7 cups of chicken broth into the pot. Cover and bring the broth to a boil. Once boiling, immediately reduce the heat to low so that the soup is simmering.
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3
Simmer for 15-20 minutes, until the carrots are very soft. Remove the lid fromn the pot and add the chopped kale and tortellini. Stir to incorporate into the soup. Replace the lid and continue simmering for 8-9 minutes, until the tortellini is just cooked and the kale is wilted and dark green.
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4
Stir the Alfredo sauce and half of the fresh chopped parsley into the soup. Taste and adjust salt and pepper, if needed. If the soup appears too thick, add an additional cup of chicken broth. Replace the lid and allow the soup to simmer for 2-3 minutes, until fully heated through.
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5
Serve the soup immediately, garnished with the remaining fresh chopped parsley.
