Add the hot Italian sausage to a large sauce pan and cook over medium heat, breaking up with a wooden spoon. When it is cooked through, remove from the pan, leaving any fat, and drain on paper towels.

If needed, add a tablespoon of olive oil. Add the onions and thyme and sprinkle lightly with salt. Cook, stirring often, until caramelized ~ about 20 minutes. (Note: if the pan gets too hot and the onions are burning, pour a small amount of water ~ 1 to 2 tablespoons worth ~ to deglaze the pan). 

Add the garlic and kale and cook until the kale has started to wilt. Return the sausage to the pan. Add the red wine and stir until most of the liquid is absorbed by the onions. Add the beef broth and bring to a boil. Add a pinch of red pepper flakes and season to taste with salt and pepper. Add the tortellini and cook until al dente.

Turn the oven broiler on high and place a rack on the second level. Scoop the soup into ovenproof soup bowls. Top each bowl with a slice of bread and sprinkle the Gouda on top. Carefully place on the oven rack. Broil until the cheese is melted and starting to turn golden brown ~ about 3 minutes ~ watch this step closely so you don’t burn the bread and cheese!

Serve immediately. Careful, it’s hot!

Enjoy!