In a large pot, heat your oil on high. Once hot, add in the carrots and onion to saute for 3 minutes. Add in the mushrooms and celery and mix to combine and saute all for another few minutes. Next stir in the garlic for 30 seconds.
Add in the paprika, Italian herb seasonings, salt and pepper to taste and tomato paste and stir to coat all. Next add in the wine and broth and bring to a boil. Simmer covered for 20 minutes or until the carrots are tender.
Add in the tortellini and grated parmesan and boil for 5 minutes. Lastly stir in the heavy cream and kale - gently.
Optional: Top with freshly grated parmesan, a light drizzle of olive oil and enjoy!
Notes
If you want a sub for kale, you can use baby spinach or swiss chard. You can also use chicken broth for the vegetable broth.. which I actually prefer.