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In a large pot or Dutch oven, heat the oil over medium heat. Once shimmering, add the onion, carrots, and celery and cook until softened, 5 to 7 minutes.
Add the garlic, Italian seasoning, crushed red pepper flakes, and a pinch of salt and pepper. Cook for 1 minute, or until you begin to smell the garlic and spices.
Add the chicken stock, Parmesan rind (if using), and a generous pinch of salt and pepper, and bring to a boil.
Reduce the heat to a simmer and cook for about 15 to 20 minutes.
Add the tortellini and cook according to the package directions until al dente.
Remove the Parmesan rind and check the soup for seasoning, adding more salt and pepper as needed.