In a large pot add sausage on medium heat and break up sausage with a wooden spoon.

Cook until browned and then remove with a slotted spoon. Add 1-2 tablespoons of olive oil to the pot and then add in the onion, celery and carrots. Season with 1 teaspoon of salt. Let the vegetables sauté for about 8 to 10 minutes or until soft and slightly caramelized.

Next add in the garlic, tomato paste and Italian seasoning give it a good stir.

Next add in the chicken bone broth and bring to a high simmer.

Add the sausage back to the soup along with the kale. Add in the tortellini and cook just until finished about five minutes.

Slowly add in the heavy cream stirring constantly to prevent curdling.

Now turn off the stove and add, fresh, chopped basil, and serve immediately I like to top off my soup with a little bit of fresh grated Parmesan cheese.