Prep the ingredients: Trim, halve, and thinly slice the Brussels sprouts into shreds. Remove the ribs and stems from the kale, then thinly slice the leaves. Mince or grate the garlic. Halve, peel, and finely dice the onion.

Heat a drizzle of oil in a large pot over medium heat. Add the onion to the pot and cook, tossing, for 4-5 minutes, until softened. Add the Brussels sprouts and garlic to the pot and cook, tossing, for 4-5 minutes, until soft and slightly caramelized.

Add 5 cups water and the stock concentrates to the pot. Bring to a boil, then add the kale and tortellini to the pot. Cook for 4-5 minutes, until the tortellini and the kale are tender.

Stir half the Parmesan into the soup. Taste and season with salt and pepper.

Serve the soup divided between bowls, sprinkled with the remaining Parmesan cheese. Enjoy!