In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1½ cups of chopped onion, 3 diced carrots, and 2 diced celery ribs, sautéing for 4-5 minutes, or until the onion is lightly browned and fragrant.

Stir in 1½ teaspoons of kosher salt, ¼ teaspoon of black pepper, ½ teaspoon of dried oregano, and 3 cloves of minced garlic. Cook for an additional minute.

Add 1 bunch of chopped Lacinato kale (or 5 oz of baby spinach), 1½ cups of jarred marinara sauce, and a 14 oz can of white beans, drained and rinsed. Pour in 6 cups of vegetable broth and bring to a simmer for about 15 minutes.

Once simmering, add the 9 oz package of cheese tortellini. Cook according to package directions, about 2 minutes less, until tender but still al dente.

Before serving, adjust the seasoning with additional salt and pepper to taste. Stir in ¼ cup of grated Parmesan cheese if desired.