In a large pot over medium-high heat, add the ground Italian sausage and diced yellow onion. Cook for 8–10 minutes, breaking the sausage into crumbles, until it is fully browned and the onions become translucent.

Once the sausage and onions are cooked, drain any excess grease from the pot. Stir in the minced garlic and continue to cook for another minute until fragrant.

Sprinkle the flour over the sausage mixture, stirring well to combine. Cook for 1–2 minutes, allowing the flour to lose its raw taste. Next, stir in the dried basil, oregano, cayenne pepper, hot sauce, mustard powder, and black pepper.

Slowly pour in the chicken broth while stirring to deglaze the pot. Add the heavy cream, stirring until well incorporated.

Once simmering, add the chopped kale and tortellini to the pot. Cook for about 3–5 minutes, until the tortellini are tender.

Finally, taste your soup and adjust the seasoning as needed. Add salt or more black pepper to your preference.

Ladle the soup into bowls and garnish with a sprinkle of red pepper flakes if desired. Serve hot.