In a large pot over medium heat, add the mild Italian sausage, breaking it apart. Cook until browned, about 5-7 minutes. Add minced garlic and diced onion, sautéing until translucent, about 3-4 minutes. Season with salt.
Pour in the chicken broth and add the tomato sauce. Stir to combine and bring to a gentle boil. Simmer for about 10 minutes.
Add the refrigerated cheese tortellini and chopped kale. Cook for an additional 5-7 minutes until tortellini is tender.
Lower heat and stir in the heavy cream, allowing it to heat through without boiling. Adjust salt if needed.
Ladle the soup into bowls and serve warm, garnished with fresh herbs or grated cheese if desired.
