Heat the oil in a large pot over medium-high heat. Add the mushrooms in batches and cook for 8–12 minutes per batch until golden brown. The edges will crisp up a bit. Season each batch with salt and pepper. Transfer all the mushrooms to a large bowl.

Add the butter to the pot. Once bubbly and melted, add the onion and cook, stirring regularly, for 10–15 minutes or until the onion becomes lightly caramelized and golden in color. Add a pinch of sugar, if you like, and sauté an additional 3 minutes.

Add the garlic, piment d’Espelette, and Dijon mustard. If using garlic confit, mash the garlic into the onion. Cook for 1 minute until fragrant.

Return the cooked mushrooms to the pot and toss to combine. Taste and season with salt and pepper.

Add the water or vegetable stock to the pot along with the parmesan rind. Bring to a boil and then reduce heat and simmer for 20 minutes.

Add the kale to the pot and simmer for an additional 10 minutes. Taste and season the broth to your preferences and discard the rind.

As the broth simmers, bring a large pot of water to a boil and cook the tortellini according to package instructions. Drain and set aside.

Divide the tortellini between bowls and ladle the broth on top. Serve with extra virgin olive oil, fresh cracked black pepper, grated parmesan, and minced parsley on top if you like. Enjoy!