Brown the ground sausage with the diced onions in a large stock pot over medium high heat. Break up the sausage as it cooks.

Drain off any excess grease from the pan.

Add in the minced garlic and cook for approximately 1 minute until you can start to smell the garlic.

Stir in the flour and cook for 1-2 minutes.

Add in the Italian seasonings, salt, pepper and red pepper flakes to the mixture. Stir to combine all the ingredients.

Stir in the chicken broth and water. Scrape any brown bites from the bottom of the pan with a spatula.

Bring the mixture to a boil and then reduce the heat to low to simmer.

Stir in the tortellini and chopped kale. Cook for 3-5 minutes (based on the time required on the back of the tortellini package) until the kale is slightly wilted and tortellini is cooked through.

Stir in the heavy cream and heat for a few minutes until it's combined and heated through.

Taste test the soup and add more salt and pepper if needed based on your preference.

Serve warm and enjoy!