Place a large pot over medium heat. Add the sausage and fennel seeds and fry until the sausage is browned. Using a slotted spoon, remove the sausage and set it aside.
3 hot Italian sausages, 1 tsp fennel seeds
Arrange the fennel wedges in an even layer on the bottom of the pot. Fry until golden on both sides. About 2-3 minutes per side. Try not to disturb the fennel too much, it will prevent it from searing.
½ bulb fennel
Once the fennel is golden, add the Pernod, marinara, and chicken stock. Bring the mixture up to a boil before reducing to a simmer. Add the oregano and simmer the soup for 15 minutes.
¼ cup pernod **, 1½ cup marinara, 6 cups low-sodium chicken stock, 5-6 sprigs fresh oregano ***
Once the 15 minutes are up, remove the oregano and return the sausage to the pot. Add the tortellini and simmer for 5 minutes before adding the kale. Simmer until the kale wilts.
300g (10.5oz) cheese tortellini, 1 head kale
Take the soup off of the heat and stir in the cream. Taste and season with salt accordingly. Divide the soup across four bowls and garnish with crushed red pepper flakes and the reserved fennel fronds. Serve immediately with crusty bread.
¾ cup heavy cream, crushed red pepper flakes