Step 1: Brown the Sausage and Onion

• If your sausage comes in links, remove the casings. In a large pot over medium-high heat, add the sausage and diced onions. Cook for 8–10 minutes, crumbling the sausage as it cooks until the meat is browned and onions are soft. Drain any excess grease.

Step 2: Add Garlic and Flour

• Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and stir for 1–2 minutes to remove the raw taste and create a thickening base for the soup.

Step 3: Season and Simmer

• Add the dried basil, oregano, cayenne (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Stir to coat the sausage mixture with all those fragrant spices.
• Slowly pour in the chicken broth, using a silicone spatula to scrape any bits from the bottom of the pot (this adds serious flavor!). Stir in the heavy cream. Bring to a gentle boil, then reduce to a simmer.

Step 4: Add Kale and Tortellini

• Add in the kale and tortellini and let the soup simmer for 3–5 minutes, or until the tortellini is tender and cooked through.

Tip: If using frozen tortellini or a variety that requires longer cooking, add it to the pot first and cook according to package instructions, adding the kale during the last 5 minutes.

Step 5: Season and Serve

• Taste the soup and season with salt as needed. Start with ¼ teaspoon and adjust to your liking.
• Serve hot, garnished with freshly grated parmesan or alongside crusty garlic bread.