Cook Italian sausage in large stock pot over medium-high heat until browned and cooked through. Sausage should crumble easily.

Transfer sausage to a separate plate and set aside. Reserve two tablespoons of grease in the pan and discard the rest.

Stir in onions and carrots and saute for 4-5 minutes, until onions are soft and translucent. Stir occasionally. Add in garlic and saute 1-2 minutes, until fragrant.

Stir in flour until it evenly coats the onions and carrots.

Gradually add in chicken stock, stirring to combine. Cook until the soup begins to simmer. Then reduce to medium-low and simmer for 5 minutes.

Stir in cooked sausage, tortellini, greens, and milk. Simmer an additional 4-5 minutes, or until tortellini is al dente.

Taste and season with salt and pepper. Serve immediately.