• Wash and dry produce. Dice tomato into 1⁄2-inch pieces. • Melt half the garlic herb butter in a medium pot (large pot for 4 servings) over medium- high heat. Add diced tomato, tomato paste, and Tuscan Heat Spice. Cook, stirring, until fragrant, 30-60 seconds. • Add Vidalia onion paste, stock concentrates, and 3 cups water (6 cups water for 4). Bring to a boil, then cover and reduce to a low simmer.

• Meanwhile, remove and discard any large stems from kale. • Once soup is simmering, add tortelloni to pot. Cook, stirring occasionally, 2 minutes. • Add kale to pot; stir to combine. Return soup to a simmer and cook, stirring occasionally, until tortelloni are tender and kale has wilted, 1-3 minutes. TIP: Increase heat if necessary to maintain a simmer. • Taste and season with salt and pepper if desired.

• Meanwhile, halve and toast ciabatta. Spread cut sides of bread with remaining garlic herb butter; halve on a diagonal. • Divide soup between bowls; top each bowl with a drizzle of olive oil. Serve with garlic bread on the side.