Heat the olive oil in a non-sticking large pan over medium-high heat. Crumble the Italian sausage into the pan and let it cook for 2-3 minutes, stirring and breaking the sausage. Add onions, carrots, and sauté for 3-4 minutes stirring occasionally. Add minced garlic and sauté one more minute.
Stir in the Marinara sauce, diced tomatoes, beef broth, basil, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 15-20 minutes. Add the 5 Cheese Tortellini and kale, stir and cook for 4 minutes. Add salt and pepper to taste. Serve warm with freshly grated Parmigiano Reggiano cheese if desired.
Note that as the soup rests the Tortellini will absorb more broth so you can add more broth or water to thin, if desired.