Italian Sausage Soup with Tortellini and Kale

0 Cook tortellini according to package directions. (You can do this up to 3 days ahead, as I like do as part of my Sunday prep)
1 Place a Dutch Oven or large saucepan over medium-high heat. Add oil and then Italian Sausage and saute, breaking sausage apart, until nearly cooked through, 2 to 3 minutes. Add onions, carrots and Italian seasoning and saute until onion softens, 2 to 3 minutes more.
2 Add tomatoes (including their liquid), stock, kale and bring to a simmer. Reduce heat so the soup maintains a low simmer and continue simmering for 5 minutes to let the flavors come together. While soup simmers, drain and rinse beans and grate parmesan (if not already grated).
3 Stir beans and into soup and simmer just until beans are heated through. Remove soup from heat and add a squeeze of lemon juice. Taste and add additional salt (I do often find this needs a bit more salt at the end, but that will depend on the natural saltiness of your sausage and stock.)
4 Divide tortellini into serving bowls. Ladle soup over tortellini (see note). Top with parmesan.