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In a large dutch oven over medium high heat, brown sausage. When done, remove onto paper towel lined plate. Drain excess fat from the pan.
Return pot to heat. Add chicken stock, scraping up any brown bits on the bottom of the pan. Stir in the kale, simmer until kale is wilted, about 15 minutes,
Return the sausage to the pan along with the tortellini, simmer 7 minutes, or until tortellini is cooked.
Stir in the heavy cream. Serve with extra red pepper flakes and grated Parmesan cheese, if desired.