Dice the onion, celery, and mince the garlic.

In a Dutch oven over medium heat, add sausage and garlic. Cook until sausage is browned.

Add Italian seasoning, dried oregano, dried basil, parsley, salt, and pepper to the pot. Stir to combine.

In a small bowl, whisk together the heavy cream and cornstarch.

Add the chicken broth and cream mixture to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

Add the kale and tortellini to the pot. Simmer for another 7 minutes, or until the tortellini is cooked through.

Serve immediately, garnished with fresh parsley.