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Heat the olive oil in a large pot over medium-high heat.
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Add onion, carrots, garlic, 1/4 tsp. salt, black pepper, and red pepper flakes.
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Saute, stirring frequently, until the vegetables are softened, about 7 minutes.
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Pour in the chicken broth, along with the diced tomatoes and the remaining 1/4 tsp. salt.
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Bring to a boil; add kidney beans and tortellini and reduce heat to a medium simmer.
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Cook 8-9 minutes or until pasta is tender.
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Stir in Parmesan and arugula and allow greens to wilt.
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Ladle into bowls and sprinkle with additional Parmesan, if desired.