Set a large Dutch oven or soup pot on the stove over medium heat.

Add the olive oil to the pot and let it heat until it looks loose and shiny, about 30 seconds.

Add the chopped onion, diced carrots, and diced celery to the pot.

Sprinkle in 1/2 teaspoon of the salt and cook the vegetables, stirring every minute or so, until the onion is soft and the carrots start to lose their raw crunch, 6 to 8 minutes.

Add the sliced garlic to the pot and cook, stirring, until it smells fragrant, about 30 seconds.

Pour the fire-roasted diced tomatoes with their juices into the pot and stir well.

Pour the chicken broth into the pot and raise the heat to high.

Bring the soup to a full boil.

Add the shredded rotisserie chicken to the boiling broth and stir to break up any large clumps.

Add the cheese tortellini to the pot and stir once so the pieces do not stick together.

Lower the heat just enough to keep the soup at a steady gentle boil and cook until the tortellini is tender and heated through, 3 to 5 minutes or according to the package directions.

Add the chopped kale to the pot a handful at a time, stirring after each addition so it fits into the broth.