Heat a large soup pot over medium heat. Add onion, garlic, sun-dried tomatoes and Italian seasoning. Sauté until the onions are translucent, approximately 5 minutes.
Add vegetable stock, crushed tomatoes and tomato paste. Stir the ingredients together until everything is evenly incorporated. Bring your soup to a boil, then turn down the heat and let it simmer for 10 minutes.
Add your kale, tortellini and plant milk. Simmer for 5 more minutes until the kale has wilted and the tortellini is cooked. Serve immediately.
