In large stock pot heat olive oil at medium temp.
Add onions & carrots cook for 5 minutes stirring occasionally.
Add zucchini, mushrooms, diced tomatoes, garlic, Italian seasoning & pepper flakes and cook for about one minute.
Turn up heat, add the vegetable broth, put on lid and bring to a boil.
Then reduce heat to low and cook veggies on a low simmer for 10-15 minutes.
Add the tortellini pasta and kale and cook for 5-10 minutes on low heat.
Season to taste with salt & pepper.
Optional add grated cheese for flavor (we prefer Romano over parmesan for this recipe).