In a large stockpot, warm 2 tablespoons of olive oil over medium heat until it shimmers, about 1-2 minutes. Add the Italian sausage, breaking it apart with a spatula, and cook for about 3-5 minutes until browned and cooked through.

Add 4 minced garlic cloves and 1 diced sweet onion to the pot, stirring them into the sausage. Sauté for an additional 2-3 minutes until the onions become translucent. Sprinkle in 1 tablespoon of Italian seasoning and mix well.

Whisk in 2 tablespoons of all-purpose flour into the mixture, cooking for about 1 minute until slightly golden.

Slowly pour in 4 cups of chicken stock and 1 cup of tomato sauce, whisking continuously. Bring to a boil, then reduce the heat to low and let it simmer for about 10 minutes.

Stir in 9 ounces of cheese tortellini, cover the pot, and let cook for 5-7 minutes or until tender.

Add 2 cups of chopped kale to the pot, stirring it in, and cook for 1-2 minutes until the kale wilts.

Finally, stir in 1 cup of heavy cream and a sprinkle of fresh basil. Heat through on low for another minute.