• Heat oil in a large pot over medium heat. Add onion, garlic, leeks, carrots, salt, pepper, Italian seasoning, and red pepper flakes. Cook and stir until vegetables begin to soften.
• Add the tomato sauce and diced tomatoes with green chilies, vegetable stock, and the parmesan rind if using. Stir well. Simmer 20 minutes, or until vegetables are tender.
• Add tortellini, kale and heavy cream. Stir to combine. Simmer until kale is wilted and the tortellini is cooked through. Remove parmesan rind. Taste and adjust seasoning.
• Serve in bowls. Top with parsley, grated parmesan cheese & fresh cracked black pepper.