Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add in the onion and pepper and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.
Add in the diced tomatoes, kidney beans, broth, lemon juice, salt, red pepper flakes, basil and parsley. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes.
Stir in the tortellini and the kale and continue to simmer for about 6 to 8 minutes, or until the tortellini is tender.
Remove from the heat. Season with additional salt and red pepper flakes as needed. Divide into bowls and garnish with cheese, if desired.
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