How to make it

1. Heat a Dutch oven over medium heat. Add in the Italian sausage. Cook and crumble the sausage until golden brown and cooked through. Remove any excess grease from the pot. 
2. Add in the olive oil and Lee Kum Kee Chiu Chow Style Chili Oil. Then mix in the Lee Kum Kee Minced Garlic, onion, and Italian seasoning. Cook for 2-3 minutes until the onion turns translucent. Season with salt and pepper.
3. Use a whisk to mix in the all purpose flour. Continue mixing the flour for about 1 minute until the flour lightly browns. Whisk in the chicken stock and tomato sauce. Bring the soup to a boil then reduce the heat so that it is simmering. Simmer for 10 minutes until the soup has slightly reduced and thickened.
4. Add in the tortellini. Cover the Dutch oven with a lid and cook for 5-7 minutes until the tortellini is cooked. Then mix in the kale, heavy cream and basil. Cook for an additional 2 minutes. Season with salt and pepper to taste and enjoy!