Brown the sausage and onion: Remove casings from the sausage if using links. In a large pot over medium-high heat, cook and crumble the sausage with the diced onion until the onion is softened and sausage is cooked through (about 8–10 minutes). Drain off excess grease.

Add garlic: Stir in minced garlic and cook for about 1 minute until fragrant.

Make the roux base: Sprinkle in the flour, stir, and cook for 1–2 minutes to cook out the raw flour taste.

Spice it up: Add basil, oregano, cayenne (if using), hot sauce, mustard powder, pepper, and red pepper flakes. Stir well to combine all the flavors.

Add liquids: Pour in the chicken broth. Use a silicone spatula to scrape up any browned bits at the bottom of the pot (deglazing). Then slowly stir in the heavy cream. Bring the mixture to a boil, then reduce heat to simmer.

Cook tortellini and greens: Add kale and tortellini, simmering 3–5 minutes. If your tortellini requires a longer cook time, add tortellini first, then add kale in the last 5 minutes so it doesn’t overcook.

Taste and adjust: Sample the soup and season with salt as needed (start with about ¼ teaspoon, then adjust).

Serve: Ladle into bowls. Pair with garlic bread with cheese for an even more comforting experience.