In a large soup pot or large Dutch oven, add the hot Italian sausage and sauté over medium-high heat until the sausage is browned. This typically takes 5-10 minutes. Once the sausage is browned, remove it from the pot and allow it to drain on a plate lined with a paper towel.

In the same pot, without removing any browned bits or grease released by the sausage during browning, sauté the chopped onion and carrots for approximately 3-5 minutes. Then, add the minced garlic and sauté for 1 additional minute.

Add the chicken broth, canned tomatoes (don't drain!), and sausage. Increase the heat to high and bring the soup to a boil.

Once the pot is boiling, add the cheese-filled tortellini, kale, and heavy cream. Reduce to simmer, and allow to simmer for 10 minutes.

Season with salt and pepper to taste, and serve.