About 10 minutes before serving, stir in the kale, cream, parmesan, and the tortellini.As much as we love to see what our favorite foodies make when they want to “wow” their guests, you know what’s even more interesting? Learning what dishes they whip up when they’re at home on an average weeknight.Simmer over medium heat for 20-30 minutes, until the carrots are tender. Add the wine, broth, and a pinch of red pepper flakes. Cook another 5 minutes, until very fragrant. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. When the oil shimmers, add the onion and cook 5 minutes, until golden.
Heat the olive oil in a large pot over medium heat. 
Cook until the kale is wilted, about 10 minutes. Stir in the kale, cream, parmesan, and the tortellini.
Once done cooking, use the natural or quick release function. Cover and cook on high pressure for 6 minutes. To the instant pot, add the wine, broth, and a pinch of red pepper flakes. Add the olive oil, onion, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Serve the soup topped with additional parmesan and fresh oregano, if desired. During the last 15 minutes of cooking, stir in the kale, cream, parmesan, and the tortellini. Cover and cook on low for 6-8 hours or on high for 4-5. To the crockpot, add the wine, broth, and a pinch of red pepper flakes. Stir in the tomato paste, carrots, and celery. Remove from the heat and add to the bowl of your crockpot. 
When the oil shimmers, add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper.
1/3 cup grated parmesan cheese, plus more for serving. 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc. 1-2 teaspoons fennel seeds use to your taste. 2 tablespoons fresh thyme leaves (or 2 teaspoons dried).
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