In a large pot or Dutch oven, heat to medium-high and add the Italian sausage. Cook thoroughly, breaking it up until browned and no longer pink, about 5-7 minutes.

Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Sprinkle in the salt, ground black pepper, and all-purpose flour. Stir well for about 1-2 minutes to coat the sausage and vegetables.

Pour in the tomato sauce, stirring to combine with the sausage mixture. Bring to a gentle simmer over medium heat for about 5 minutes.

Add the cheese tortellini to the pot. Cook for approximately 5 minutes or until the tortellini are tender yet al dente.

Reduce the heat to low and mix in the heavy cream, baby spinach, and chopped kale. Simmer for 2-3 minutes until the greens wilt.

Taste and adjust the seasoning as necessary, adding more salt or pepper to suit your preference.

Ladle the warm soup into bowls and garnish with fresh parsley.