Gather all your ingredients for a smooth cooking process.

In a large pot, cook the sausage and onion over medium-high heat until the sausage is browned and the onions are tender, about 8-10 minutes. Drain any excess grease.

Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the sausage mixture and cook for 1-2 minutes, stirring constantly to prevent burning.

Mix in the basil, oregano, cayenne, hot sauce, mustard powder, black pepper, and red pepper flakes.

Pour in the chicken broth, scraping the bottom of the pot with a spatula to loosen any browned bits. Gradually add the heavy cream and bring the mixture to a gentle boil.

Reduce heat to a simmer and add the kale and tortellini. Cook for 3-5 minutes or until the tortellini are tender and the kale has wilted.

Taste and add salt as needed, starting with a 1/4 teaspoon and adjusting from there.

Ladle the soup into bowls and enjoy with a side of garlic bread or a simple salad.