In a medium pot, add the Italian sausage over medium heat. Use a wooden spoon to break it apart as it cooks, browning for about 5-7 minutes until no longer pink.

Add the chopped onion and minced garlic to the pot, stirring them into the sausage mixture. Sauté for an additional 3-5 minutes, until the onion is translucent.

Sprinkle in the salt, ground black pepper, and all-purpose flour, stirring to combine. Cook for 1-2 minutes until the mixture thickens slightly.

Pour in the tomato sauce and bring the mixture to a gentle simmer for about 5 minutes, allowing the flavors to meld.

Add the cheese tortellini, cooking according to package instructions, about 4-5 minutes. Stir occasionally until they float to the top.

Reduce heat and stir in the heavy cream, baby spinach, and kale. Cook for an additional 2-3 minutes until the greens are wilted.

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