Hearty Tortellini Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups chopped onion
• 2 cups chopped fennel bulb
• ¼ package sliced garlic cloves
• 2 tablespoons tomato paste
• 16 ounces cremini mushrooms (quartered or halved depending on size)
• 8 cups unsalted vegetable stock
• 4 cups water
• 1 teaspoon freshly cracked black pepper
• 3/4 teaspoon kosher salt
• 2 (15 oz) cans fire-roasted chopped tomatoes
• 2 (15 oz) cans unsalted chickpeas (drained and rinsed)
• 6 cups stemmed and chopped curly kale
• 12 ounces cheese tortellini (store-bought)
• 2 tablespoons red wine vinegar
• grated Parmesan (for serving)