1. Preparing the Sausage and Onion

Start by removing the casings from the sausage if you purchased links. Heat a large pot over medium-high heat, add the sausage and diced onions, and cook for about 8-10 minutes, breaking up the sausage into crumbles as it cooks. Continue to sauté until the sausage is fully cooked and the onions are soft and translucent. Drain any excess grease from the pot.

2. Adding the Aromatics and Spices

Once the sausage and onions are cooked, add the minced garlic to the pot and sauté for about 1 minute, just until fragrant. Then, sprinkle in the flour and stir well, cooking for another 1-2 minutes to remove any raw flour taste.

3. Creating the Base with Flour and Broth

Stir in the dried basil, oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. This mixture will give the soup its depth of flavor. Gradually pour in the chicken broth while stirring, using a silicone spatula to scrape any browned bits from the bottom of the pot – these add a delicious depth to the soup’s flavor. Slowly stir in the heavy cream and bring the mixture to a gentle boil, then reduce to a simmer.

4. Incorporating Cream and Greens

Add the chopped kale to the pot and let it simmer for a few minutes until it begins to wilt. If you prefer a softer texture, allow the kale to cook a little longer.

5. Cooking the Tortellini to Perfection

Next, add the tortellini to the simmering soup. Cook for 3-5 minutes, or until the tortellini is tender and cooked through. If your tortellini requires a longer cooking time, add it before the kale to prevent overcooking. Taste the soup and adjust the seasoning by adding salt as needed, starting with ¼ teaspoon and adding more if desired.

Transfer the soup to serving bowls and enjoy hot. This soup pairs wonderfully with crusty garlic bread or a side salad!