Vegan Creamy Tortellini Vegetable Soup

0 Heat the olive oil on medium high in a large soup pot. 
1 Add the onions and garlic and sauté, reducing heat as needed until the onions are translucent. About 3-4 minutes. 
2 Then add the thyme, basil, oregano and a pinch of salt and pepper. Stir to combine.
3 Now, add the tomato paste and stir it into the onions and garlic. Sauté for a minute. 
4 Next add the carrots and sauté for 1-2 minutes. 
5 Add the wine, and stir to combine everything. Reduce heat to medium low and let simmer until the wine has mostly been absorbed. About 2-3 minutes. 
6 Then add the vegetable broth and coconut or oat milk. Season with a pinch of salt and pepper. And stir to combine everything. Bring to a simmer.
7 Now, add in the kale and the tortellini. Stir to combine and simmer until the tortellini are tender. About 4-5 minutes or check your package for timing. 
8 Add the vegan Parmesan and another pinch of salt. 
9 Taste and adjust seasonings. I always need more salt and pepper. 
10  Serve immediately with extra vegan Parm and crusty bread if desired.