1-Start by cooking and crumbling 1 pound of ground Italian sausage with 1 small diced yellow onion in a large pot over medium heat. This takes about 8-10 minutes until the sausage is done and the onion softens. Once ready, drain the grease to keep the soup light and healthy.

2-Next, add 3 cloves of minced garlic and cook for 1 minute to release its aroma. Stir in 3 tablespoons of flour and cook for 1-2 minutes to remove any raw taste. This helps thicken the soup nicely.

3-Now, mix in the seasonings: 1 teaspoon dried basil, 1/2 teaspoon oregano, a pinch of cayenne (if you like it spicy), 1 teaspoon hot sauce, 1/2 teaspoon mustard powder, 1/4 teaspoon pepper, and a pinch of red pepper flakes. Pour in 5 cups of chicken broth, scraping the pot’s bottom to loosen any flavorful bits.

4-Slowly stir in 1 cup of heavy cream, then bring the mixture to a boil and reduce to a simmer. Add 2 cups of chopped kale and 2 cups of tortellini, simmering for 3-5 minutes. Adjust the time if your tortellini needs longer to cook, and add salt to taste before serving hot.