Heat olive oil in a large Dutch oven over medium high heat. Season the chicken with sea salt and cracked pepper. Cook until browned, 3 - 4 minutes per side. Remove the chicken and set aside.
Reduce heat to medium. Add the onion, celery, garlic and fresh basil, sauté until the onions are tender, 8 - 10 minutes.
Add the white wine and tomato paste. Bring to a boil, reduce heat and simmer for 5 minutes. Add the chicken stock and diced tomatoes with juice. Bring to a boil.
Chop the cooked chicken thighs. Add the chicken, kale and tortellini. Simmer until the tortellini are al dente, about 5 minutes.
Serve sprinkled with grated Parmesan.