Follow our instructions for best results!
Heat oil in a large dutch oven. Add onion, garlic and parmesan rind. Sauté until translucent (3-4 minutes).
Add in carrots along with tomato paste and seasoning (oregano, red pepper flakes, salt and pepper). Sauté for 3-4 minutes.
Stir in diced tomatoes and broth. Cover and let it simmer until thickened and reduced 6-8 minutes.
Add in tortellini and kale. Stir and cover. Cook on low for 3-4 minutes.
Remove from heat, stir in lemon juice, fresh cilantro and grated parmesan cheese. Adjust seasoning according to your preference.