Heat olive oil in Dutch oven and add in carrots, celery, and shallots. Sauté a few minutes until translucent
Add minced garlic, rosemary, thyme, dried basil, dried parsley, salt, and pepper and sauté for about a minute until fragrant
Add in chicken sausage and cook a few minutes on medium until it starts to brown
Pour in chicken broth and bring to a simmer. Add in Parmesan rind and bay leaf and cover. Cook for 15-20 minutes on medium heat
Uncover and add in zucchini, kale, tortellini, and milk. Simmer another 5-10 minutes until tortellini are cooked and zucchini are tender
Remove Parmesan rind and bay leaf. Serve with grated Parmesan.
