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In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic, chopped sweet red peppers (if using), and sundried tomatoes and sauté until translucent + fragrant, about 1-2 minutes. Add 1 Tbsp of the tuscan blend, stirring until combined. Add the tomato paste and flour and continue to stir until combined.
Add in the chicken or vegetable stock, stirring frequently to avoid lumping until thickened. Add in the tortellini, tomatoes, lemon juice, heavy cream, and kale, stirring to combine. Let everything simmer for another 8-10 minutes or until the soup has thickened nicely and the tortellini are fully cooked through and tender.
Remove from heat and serve immediately into prepared bowl(s), top with freshly-grated parmesan, and with a side of bread, if desired.
Bon Appetit!