Preheat a large skillet over medium-high heat. Add the sausage and cook stirring occasionally until browned. Add the onion and celery and cook for 3-4 minutes then stir in the minced garlic, season with the kosher salt and freshly ground black pepper and cook for another 2-3 minutes. Add the sherry or white wine and scrape up any fond or bits on the bottom of the pan, cooking until it evaporates.
Transfer the sausage and vegetables to the insert of the slow cooker. Add the carrots, diced tomatoes, and chicken broth. Grind in the basil, oregano and parsley and stir. Cover with the lid and set the cooker to low and cook for 3 hours.
Add the tortellini and the kale to the slow cooker and cook for 30 minutes.
Ladle into bowls and sprinkle with parmesan cheese.
To make this tortellini soup in an Instant Pot, first brown the meat and vegetables using the browning setting. Then cook the soup using the slow cooker setting.