Heat a deep, heavy pot over medium heat. Add 1 lb mild Italian sausage, break it up with a spoon, and cook until no longer pink and lightly browned (about 5–7 minutes).

Add 1 medium diced yellow onion and cook about 4–5 minutes, until the onion is softened and translucent.

Add 2 cloves minced garlic and 1 tsp salt (adjust to taste). Cook about 30–60 seconds, until fragrant.

Pour in 6 cups chicken broth and 6 oz tomato sauce. Stir to combine and bring the mixture to a gentle simmer.

Reduce heat slightly and simmer uncovered for 15 minutes.

Stir in 12 oz refrigerated cheese tortellini and simmer until the tortellini are tender and heated through (about 3–5 minutes, or follow package timing).

Stir in 1/2 bunch chopped kale and 1/2 cup heavy cream. Bring back to a gentle simmer and cook 2–3 minutes, until the kale is tender and the soup is heated through.

Taste and adjust salt if needed, then remove from heat and serve.