Prepare the vegetables

• Peel and chop the onion into uniform pieces, since the soup won't be blended.
• Peel and chop the garlic cloves and the carrot.
• Chop the cherry tomatoes and prepare the kale, removing the tough stems.

Sauté the aromatics

• Heat the olive oil in a pot and sauté the onion with salt until softened.
• Add the garlic and cook briefly until fragrant.
• Add the carrot and let the flavours mingle for a few minutes.

Add the sun-dried tomatoes and spices

• Stir in the sun-dried tomatoes, chili flakes and oregano.
• Let them roast off for a minute before adding the tomato paste.
• Roast the tomato paste until it darkens slightly.

Deglaze and simmer

• Add the cherry tomatoes and pour in the red wine to deglaze, scraping the bottom of the pot.
• Add the chicken stock and the Parmesan rind.
• Simmer gently to let the flavours develop.

Make it creamy

• Remove the Parmesan rind.
• Stir in the double cream and the grated Parmesan cheese until the soup is nice and thick.

Cook the tortellini and kale

• Add the tortellini and part of the kale to the soup.
• Cook until the tortellini are tender and the kale has wilted.

Plate and serve

• Ladle the soup into bowls.
• Top with sautéed kale and extra grated Parmesan cheese.