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Make Crispy Panko Topping: Heat olive oil in a medium nonstick skillet over medium heat. Add garlic and cook 1 minute. Stir in panko breadcrumbs, and cook, stirring occasionally, until golden brown, 3 to 4 minutes; let cool. Stir in fresh basil and Parmesan. Season with kosher salt and freshly ground black pepper. Makes 1 ¾ cups.
Make Soup: Place beef, pork, egg, garlic, Parmesan, oats, and basil in a bowl. Season with salt and pepper. Gently combine ingredients using your hands. Shape into 36 (1-inch) balls; place on a rimmed baking sheet.
Heat oil in a large Dutch oven or pot over medium heat. Add onion, celery, and carrots. Season with salt and pepper. Cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in stock and tomatoes, and bring to a boil. Reduce to a simmer, and stir in meatballs. Gently simmer, stirring frequently, 8 minutes. Stir in tortellini, and cook just until done, 6 to 8 minutes. Stir in kale, and cook until wilted, 2 to 3 minutes. Season with salt and pepper. Serve with Crispy Panko Topping alongside.