Pesto Tortellini Zuppa Toscana

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1. 1
   Cook the bacon in a large pot over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
2. 2
   To the pot, add the sausage and onion. Brown all over, about 5 to 8 minutes. Add the celery, garlic, and a pinch of chili flakes, cook 2 minutes. Pour in the broth, 1 cup water, the pesto, sun-dried tomatoes, lemon juice, and season with salt and pepper. Bring to a boil over medium-high heat.
3. 3
   Stir in the kale and cook 5 minutes, until wilted, stir in the tortellini. Cook 2-3 minutes, then add the cream and parmesan. Remove from the heat. Stir in the reserved bacon.
4. 4
   Serve the soup topped with additional parmesan and fresh thyme, if desired.