Dice the onion into ¼-inch pieces, peel and slice carrots into ¼-inch rounds, slice mushrooms ¼-inch thick, chop celery stalks into ½-inch pieces, and mince garlic cloves. Remove kale stems and chop leaves into 1-inch ribbons.

Having everything prepped and ready before you start cooking ensures the soup comes together smoothly without scrambling for ingredients mid-cooking.

Heat the olive oil in a large pot over medium-high heat. Add the diced onion and carrot slices, cooking for about 3 minutes until they begin to soften and the onion becomes translucent.

Add the sliced mushrooms and chopped celery, cooking for another 2-3 minutes to allow the mushrooms to release their moisture and develop deeper flavor.

Add the minced garlic to the pot and cook for about 30 seconds, stirring constantly, just until fragrant.

Stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly. Add the paprika, Italian seasoning, red pepper flakes, salt, and pepper, stirring well to coat the vegetables and toast the spices for about 30 seconds.

Pour in the white wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the wine reduce by about half, then add the vegetable broth.

Bring everything to a gentle boil, then reduce heat to medium-low, cover partially, and simmer for 20 minutes.

After the 20-minute simmer, increase heat to medium-high and add the tortellini directly to the pot. Stir gently and cook for about 5 minutes, or until the tortellini float to the surface and are tender.

Remove from heat and stir in the ¾ cup parmesan cheese until melted, then pour in the room-temperature heavy cream, stirring gently to prevent any curdling.

Finally, stir in the chopped kale and let it wilt from the residual heat for about 1-2 minutes.

Ladle the soup into bowls and top each serving with additional grated parmesan cheese and a drizzle of olive oil if desired.

Taste and adjust seasoning with salt and pepper as needed.