5 to 6cupskale, stemmed and roughly chopped (lacinato or green curly kale)
4cups (1 quart)vegetable broth
1(28-oz.) canfire-roasted diced tomatoes
1(15-oz.) can navy beans, rinsed and drained
1(8-oz.) pkg.3-cheese tortellini
1/4cupfreshly grated Parmesan cheese
Fresh chopped basil for serving
Heat oil in a large stock pot or Dutch oven over medium-high. Add onion and mushrooms; cook 7 to 8 minutes, until soft. Add garlic and tomato paste; cook 4 to 5 minutes, until tomato paste turns brick red and begins sticking to the pot. Stir in Italian seasoning, salt, pepper, red pepper flakes, and kale. Cook 2 to 3 more minutes, stirring often, until kale wilts down.
Add broth and use a wooden spoon to release any browned bits stuck to the bottom of the pot. Stir in water, fire-roasted tomatoes, and beans. Bring soup to a boil.
Once boiling, add tortellini. Reduce heat and simmer for 5 minutes, or until the tortellini is tender (time may vary depending on package instructions). Gradually sprinkle in Parmesan cheese, stirring continuously to prevent the cheese from clumping once introduced to the hot liquid. Ladle the soup into bowls and garnish with fresh basil. Serve with crusty Italian bread, if desired.
To Make Ahead. Soup can be prepared one day in advance. For best results, cook the tortellini until just shy of al dente, which will prevent it from overcooking once the soup is reheated. To Store. Place leftover soup in an airtight storage container in the refrigerator for up to 4 days.To Reheat. Rewarm the soup in a Dutch oven on the stove over medium heat, adding a splash of broth as needed to thin the soup. You can also rewarm individual portions in the microwave.To Freeze. Store tortellini soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.