In a medium cooking pot, heat over medium heat and add the Italian sausage. Break it up with a wooden spoon as it cooks for about 5-7 minutes, until it’s browned and no longer pink. Once browned, carefully drain any excess fat.

Add the finely chopped onion and minced garlic to the pot with the sausage. Sauté for about 3-4 minutes, stirring frequently, until the onion turns translucent and fragrant.

Sprinkle in the salt, ground black pepper, and all-purpose flour, stirring well to combine. Cook for an additional minute, allowing the flour to absorb the flavors without burning.

Pour in the tomato sauce and stir to combine. Bring the mixture to a gentle simmer over medium heat for about 3-4 minutes.

Stir in the cheese tortellini, cooking according to package instructions for about 3-5 minutes until tender.

Reduce the heat to low and stir in the heavy cream, baby spinach, and chopped kale. Cook for another 2-3 minutes until the greens have wilted.

Ladle the hot soup into bowls and garnish with freshly chopped parsley.