Stir in the minced garlic, tomato paste, rosemary, oregano, red pepper flakes, salt and pepper. Continue sautéing for 1 minute, so the vegetables become fragrant.
Add the tortellini and chopped kale. Simmer the tortellini until it is al dente and the kale wilts. Cook 1 minute less than the recommended package cook time.
Remove the pot from the heat. Stir in the heavy cream, parmesan and chopped parsley.
Divide the soup into bowls. Top with additional parmesan and parsley before serving.