Sausage Tortellini Soup

 1 Tbls. olive oil
1 pound Italian sausage, casing removed
3 cloves garlic, minced
1 medium sweet onion, diced
2 tsp. Italian seasoning
2 Tbls. all-purpose flour
4 cups chicken stock
1 8-ounce can tomato sauce
1 9-ounce package three cheese tortellini
1/2 bunch kale chopped
1/3 cup heavy cream
3 Tbls. chopped fresh basil
Salt and Pepper to taste

Heat olive oil in a pot, add Italian sausage and cook until browned, about 5 minutes.  Drain fat.  Stir in garlic, onion, and seasoning. Cook, stirring frequently, until onion is cooked.  Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in chicken stock and tomato sauce.  Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.  Stir in tortellini, cover and cook until tender, about 5 minutes.  Stir in Kale until wilted, about 2 minutes, stir in heavy cream and basil until heated through, about 1 minutes.  Season with salt and pepper to taste.