Cook tortellini according to package directions. Drain and set aside.
In a large stock pot, heat about 2 tbs of olive oil to the bottom of the pan. Add the sausage and cook until there is still a little pink in the middle. Break up with a spatula. Add the onions, carrots, garlic, pepper, bay leaves, basil, salt and pepper and cook until the vegetables become soft. About 5-8 minutes.
Add the diced tomatoes, tomato sauce and chicken broth. Simmer for a half hour or so. When you are on your last 10 minutes of cooking add the kale and cook until wilted.
When ready to serve, place a handful of tortellini in the bottom of the bowl and ladle the soup over.
Serve with crusty bread and Parmesan cheese.