In a large pot or Dutch oven, brown the Italian sausage over medium heat, breaking it apart as it cooks.

Once fully cooked and browned, remove the sausage from the pot and set aside, leaving some of the fat behind for cooking the onions.

In the same pot, add the diced onions and cook over medium heat until they begin to soften, about 3-4 minutes.

Incorporate the minced garlic and sauté for an additional minute, allowing the aroma to develop.

Sprinkle the flour over the onions and garlic, stirring constantly to coat everything evenly.

Cook the flour for 1-2 minutes to remove the raw taste.

Incorporate the dried basil, oregano, cayenne (if desired), hot sauce, mustard powder, black pepper, and red pepper flakes.

Mix thoroughly to ensure all ingredients are evenly blended.

Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps from the flour.

Heat the mixture over medium heat until it begins to simmer, stirring occasionally to keep it well combined.

Incorporate the chopped kale and tortellini into the pot.

Let the soup simmer for about 8-10 minutes, or until the tortellini is tender and cooked through.

Return the cooked sausage to the pot, stirring to combine everything.

Sample the soup and modify the seasoning by adding salt and pepper to your liking.

If you like it spicier, add more hot sauce or red pepper flakes.

Serve the soup hot, with crusty bread or a sprinkle of parmesan cheese on top, if desired.