Stir in the kale and tortellini. Cover and cook on LOW for 30 additional minutes, or until the kale is wilted and tender and the tortellini is al dente. If your slow cooker runs hot, check the slow cooker a little early to ensure the pasta does not overcook. Stir in the red wine vinegar. If you would like a thinner, brothier soup, stir in additional broth until your desired consistency is reached. Serve hot, sprinkled with Parmesan and parsley.
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