Sauté the aromatics

• Heat the olive oil in a stockpot over medium heat.
• Sauté the onion, leek, celery and garlic until softened and fragrant.

Add tomatoes and stock

• Add the crushed tomatoes and the chicken stock.
• Stir and bring to a bubble.

Simmer with Parmesan

• Stir in the grated Parmesan.
• Let the soup simmer gently.

Cook the tortellini

• Toss in the tortellini and cook until tender.

Finish with cream, kale and chicken

• Pour in the heavy cream and stir.
• Add the chopped Tuscan kale and the chopped rotisserie chicken and heat through.

Serve

• Ladle into bowls and top with shaved Parmesan.