Wash and dry all produce. Trim, halve, and thinly slice Brussels sprouts into shreds. Remove kale ribs and stems, then thinly slice leaves. Mince garlic. Halve, peel, and finely dice onion.

Heat a drizzle of olive oil in a large pot over medium heat. Add onions and toss until softened, 4-5 minutes.

Add Brussels sprouts and garlic, and toss until soft and slightly caramelized, 4-5 minutes.

Add 5 cups water and stock concentrates. Bring to a boil.

Once boiling, add kale and tortellini. Cook until tender, 4-5 minutes. Season to taste with salt and pepper.

Serve divided between bowls with a generous sprinkling of Parmesan cheese.