Remove the casings from the sausage if using link sausage. Cook the crumbled sausage and diced onions in a pot over medium-high heat for about 8 to 10 minutes until the onions soften and the sausage is fully cooked. Drain any excess grease from the pot to keep the soup light.

Add the minced garlic to the pot and sauté for 1 minute to enhance the aroma and flavor of the soup.

Sprinkle in the flour and cook for 1 to 2 minutes to eliminate the raw flavor of the flour.

Stir in the dried basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Ensure that everything is well combined.

Pour in the chicken broth, scraping the bottom of the pot, then slowly whisk in the heavy cream. Bring the mixture to a boil, then reduce it to a simmer.

Add the chopped kale and tortellini to the pot. Cook for 3 to 5 minutes until the tortellini is tender and the kale has wilted. Adjust seasoning with salt if necessary.

Transfer the soup to serving bowls and garnish with a pinch of red pepper flakes. Serve warm, optionally with garlic bread or biscuits.