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1 tablespoon olive oil
1 sweet onion, diced
4 garlic cloves, minced
kosher salt and pepper
1 tablespoon tomato paste
14 ounces fire roasted diced tomatoes
1 ½ cups cooked, shredded chicken
1 parmesan rind
4 to 5 cups chicken stock
¾ cup heavy cream
3 cups chopped/shredded kale or spinach
8 to 12 ounces cheese tortellini
parmesan cheese, for topping
crushed red pepper, for topping
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1st Keep
 hawk206
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