In a large pot heated over medium heat, add olive oil and a knob of butter. Sautée the onion, leek, celery and garlic for about 5 minutes until they are slightly golden and fragrant. Add a pinch of salt and option to add a pinch of red pepper flakes. Stir.

Option to add in ½ cup dry white wine to deglaze. Let this cook for 2 minutes. If you prefer to not use wine, add the crushed tomatoes directly into the pot. Stir to incorporate and then add a carton of stock (vegetable or chicken). Bring this to a bubble.

Once the soup has reached a slight bubble, add in a parmesan rind and reduce the heat to low. Simmer for 30 minutes uncovered. This allows the flavors to meld and the liquid to reduce slightly, creating a richer and more concentrated broth.

After it has reduced slightly and thickened up a bit, remove the parmesan rind. Add in tortellini of your choice and cook them directly in the broth per package instructions.

Add in the heavy whipping cream, stir to incorporate, and then throw in the chopped kale and chopped rotisserie chicken.

Garnish with shaved parmesan, some basil if you like, red pepper flakes, and season with salt and pepper to your liking.