– Heat the oil in a large soup pot. – Add the onion, carrot, and celery and cook until the onions are lightly browned. – Stir in the salt, pepper, oregano, and garlic. Cook.
– Stir in the kale, marinara sauce, beans, and vegetable broth. Bring the pot up to a simmer and cook to soften the vegetables. – Add the uncooked tortellini to the pot while the veggies cook and simmer.
– Once ready to serve, stir in the parmesan cheese. Adjust the soup seasoning with salt and pepper. Ladle soup into bowls & garnish with a sprinkle of extra cheese.