Step 1: Brown the sausage

• Heat 1 tablespoon of olive oil in a large stockpot over medium heat.
• Add the Italian sausage, breaking it up with a wooden spoon into bite-sized crumbles.
• Cook until the sausage is fully browned and no pink remains, about 6–8 minutes.
• If there’s excess grease, carefully spoon off some, leaving about 2 teaspoons for flavor.

Step 2: Add aromatics

• Stir in the minced garlic, diced onion, and Italian seasoning.
• Sauté for 2–3 minutes, stirring frequently, until the onion turns translucent and fragrant.

Step 3: Thicken the base (optional)

• Sprinkle in 1 tablespoon of flour and stir well for 1 minute.
• This step adds body to the soup and helps create a creamy base later.

Step 4: Build the broth

• Pour in 4 cups of chicken stock and, if desired, ½ cup of tomato sauce for extra richness.
• Stir well, scraping up any browned bits from the bottom of the pot (hello, flavor!).
• Bring the soup to a gentle boil, then lower to a simmer.

Step 5: Cook the tortellini

• Add the 9-ounce package of cheese tortellini.
• Cover the pot and simmer for 5–7 minutes, stirring once or twice so the pasta doesn’t stick.
• The tortellini are ready when they float and feel tender with a slight chew.

Step 6: Add greens

• Stir in the chopped kale and cook for 2–3 minutes until it softens and turns deep green.
• (If substituting spinach, it will wilt much faster—about 1 minute.)

Step 7: Make it creamy

• Reduce the heat to low.
• Pour in ⅓ cup of heavy cream and stir gently until the broth turns silky and pale.
• Optional: Add a handful of fresh basil for a herby, fresh finish.

Step 8: Taste & serve

• Taste the soup and adjust with salt, black pepper, or a pinch of red pepper flakes for heat.
• Ladle into bowls, top with Parmesan cheese, and serve with warm crusty bread for dipping.