Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Thinly slice garlic. Remove and discard any large ribs from kale. Thinly slice leaves.

Heat a large drizzle of olive oil in a large pan over medium heat (use an ovenproof pan if you have one). Add garlic and toss until fragrant, about 30 seconds. Add kale and a splash of water and cook until leaves are tender, 3-4 minutes, tossing. Season with salt and pepper.

Add milk, stock concentrates, and pesto to pan and stir to combine. Add tortelloni to pan in a single layer.

Bring pesto sauce to a boil, then lower heat and simmer until sauce is thick and tortelloni are softened, 5-7 minutes, stirring occasionally.

While tortelloni simmer, combine panko, Parmesan cheese, and 1 TBSP olive oil in a small bowl. Season with salt and pepper. Sprinkle mixture over tortelloni in pan. TIP: If your pan is not ovenproof, transfer tortelloni mixture to a baking dish before sprinkling with panko crust.

Transfer pan to broiler or oven and broil or bake until browned and bubbly, 1-2 minutes. Divide tortelloni among bowls and serve.