Prep Work so that you’re not anxiously cutting food while worrying about burning food. Dice Onion, mince Garlic, tear Kale off the stem.

Heat olive oil in a large stockpot over medium heat. Add Italian sausage and cook until browned (about 3-5 minutes) making sure to crumble the sausage as it cooks; drain excess fat. [If you cooked the sausage a little longer and your anxiety is skyrocketing about cooking it more, you can always just remove the sausage to a plate, cook the vegetables, then add the sausage back in with the stock.]

Stir in onion and Italian seasoning. Add garlic soon after, but last. Cook, stirring frequently, until onions have become translucent (about 2-3 minutes); season with salt and pepper, to taste.

Add flour and mix until lightly browned (about 1 minute).

Add chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally (about 10 minutes).

Stir in tortellini; cover and cook until tender (about 5 minutes).

Turn off heat. Stir in kale, using residual heat to wilt it. Stir in heavy cream, and add any more seasoning to taste including fresh basil, salt, and pepper.

Serve immediately, and add some ice to the pot to abruptly stop the cooking process so the tortellini do not overcook.