In a large stock pot heat oil over medium high heat. Add sausage in large crumbles (I break off large pieces of sausage and drop into oil). Saute until brown and cooked through-about 5 minutes.
Remove sausage to a paper towel lined plate. Drain all but 1 Tablespoon fat from pot.
Add onions, carrots and Italian seasonings to pot and cook until onions are soft, about 3 minutes. Add garlic and cook for 1 more minute.
Add beef broth, tomatoes, salt and pepper. Bring to a boil and add back the sausage.
Add the tortellini and kale and cook until the pasta is al dente (this should take about 3-4 minutes if the pasta is fresh).
Stir in the Parmesan cheese.
Notes:
* If your soup is too thick from the starch of the pasta then add 1/2 cup of water or more beef broth to thin it out.
* I like to buy the bulk Italian sausage in the grocery store deli counter, but packaged sausage will work just fine.