Cook the Kielbasa: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced kielbasa and cook, stirring occasionally, for about 5-7 minutes, or until it’s browned and crispy on the edges. Remove the kielbasa from the pot and set it aside.

Sauté the Aromatics: In the same pot, add the diced onion and cook for about 3 minutes, until softened. Add the garlic and cook for an additional 30 seconds, until fragrant.

Simmer the Broth: Pour in the chicken broth, heavy cream, and add the parsley, onion powder, oregano. Stir to combine, scraping up any browned bits from the bottom of the pot.

Add the Kale: Stir in the chopped kale and let it wilt into the broth for about 5-10 minutes. Kale should soften and become tender but still retain its vibrant green color.

Cook the Tortellini: Add the tortellini to the pot and stir. Let the soup simmer for about 8-10 minutes, or until the tortellini are tender and floating on the surface. If you’re using frozen tortellini, follow the instructions on the package for best results.

Return the Kielbasa: Add the cooked kielbasa back into the pot and stir to combine. Let the soup simmer for another 2-3 minutes to allow the flavors to meld together.

Season: Taste the soup and adjust the seasoning with salt and pepper, as needed.

Serve: Ladle the soup into bowls, and if desired, garnish with freshly grated Parmesan cheese for added richness and flavor. Pair with a slice of warm, crusty bread to sop up every last drop of the creamy broth.