In a large pot, heat a splash of oil over medium-high heat. Add the sausage and onion. Cook for 8-10 minutes until browned and onions are translucent.

Add the minced garlic and sauté for about 1 minute until fragrant.

Sprinkle in the flour and stir for 1-2 minutes to cook off the raw taste.

Incorporate the seasonings: basil, oregano, cayenne, hot sauce, mustard powder, and black pepper. Stir well for 1 minute.

Add the chicken broth and scrape the bottom to release flavor bits. Gradually mix in the heavy cream and bring to a gentle boil.

Reduce heat to a simmer and add the kale and tortellini. Cook for 3-5 minutes until tortellini are tender.

Ladle soup into bowls and garnish with red pepper flakes if desired.