1. In a large pot or Dutch oven, cook the sausage over medium heat, breaking it into smaller pieces with a spoon, until browned and cooked through, about 5-7 minutes.

2. Add the chopped onions, carrots, and celery to the pot and cook for another 3-4 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional 30 seconds, or until fragrant.

3. Pour in the chicken broth and diced tomatoes (with their juices) and stir to combine. Add the dried basil, oregano, salt, and pepper. Bring the soup to a simmer and let it cook for 10-15 minutes, stirring occasionally.

4. Reduce the heat to low. Add the chopped kale to the pot, then stir in the heavy cream.

5. Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes. Stir occasionally to prevent the tortellini from sticking together.

6. Once the tortellini is cooked, taste the soup and adjust the seasoning, if necessary. If the soup is too thick, you can add more chicken broth or water to thin it out.

7. Serve the soup hot, garnished with chopped fresh parsley and grated Parmesan cheese. Enjoy!