Wash and dry produce. Dice tomato into ½-inch pieces.

Melt half the garlic herb butter in a medium pot (large pot for 4 servings) over medium-high heat. Add diced tomato, tomato paste, and Tuscan Heat Spice. Cook, stirring, until fragrant, 30-60 seconds.

Add Vidalia onion paste, stock concentrates, and 3 cups water (6 cups water for 4). Bring to a boil, then cover and reduce to a low simmer.

Meanwhile, remove and discard any large stems from kale. 

Once soup is simmering, add tortelloni to pot. Cook, stirring occasionally, 2 minutes. 

Add kale to pot; stir to combine. Return soup to a simmer and cook, stirring occasionally, until tortelloni are tender and kale has wilted, 1-3 minutes. TIP: Increase heat if necessary to maintain a simmer.

Taste and season with salt and pepper if desired.

Meanwhile, halve and toast ciabatta. Spread cut sides of bread with remaining garlic herb butter; halve on a diagonal.

Divide soup between bowls; top each bowl with a drizzle of olive oil. Serve with garlic bread on the side.