Heat a 4-quart Dutch oven over medium-high heat and add sausage. Brown for 5 minutes using a wooden spatula to break into crumbles. Add onion and bell pepper and continue to cook 5 minutes, stirring occasionally.
Stir in oregano, sea salt, tomato paste, fire-roasted tomatoes, and chicken stock. Bring to a boil. Boil for 10 minutes. Stir in kale and tortellini. Boil for 5 minutes longer. Turn heat off and stir in heavy cream. Ladle into 4 black MPOF containers and cool for 10 minutes before topping with Parmesan and chopped basil.