1️⃣ Prepare the sausage: If using sausage links, remove the casings. In a large pot over medium-high heat, cook and crumble the beef sausage with the diced onions until the sausage is browned and the onions are soft, about 8-10 minutes. Drain any excess grease, then add the minced garlic. Cook for an additional minute until fragrant.

2️⃣ Make the roux: Sprinkle the flour over the sausage mixture. Stir well and cook for 1-2 minutes to eliminate the raw flour taste.

3️⃣ Season the soup: Add the dried basil, oregano, cayenne (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Stir everything together to coat the sausage in the seasoning.

4️⃣ Add the liquids: Pour in the chicken broth, scraping the bottom of the pot with a silicone spatula to release any browned bits. Gradually stir in the heavy cream. Increase the heat to bring the mixture to a boil, then reduce to a simmer.

5️⃣ Cook the tortellini and kale: Add the chopped kale and tortellini. Simmer for 3-5 minutes, or until the tortellini are tender and cooked through. (If using frozen tortellini or if the pasta requires a longer cooking time, add it first and let it cook for a few minutes before adding the kale.)

6️⃣ Season to taste: Taste the soup and add salt if desired, starting with about ¼ teaspoon and adjusting as needed.

7️⃣ Serve: Ladle the soup into bowls and serve hot. Enjoy with crusty bread for a complete meal!