Cook the tortellini according to the package directions. Drain well and set aside.
In a non-stick pan or skillet over medium heat, brown the beef breaking it up into smaller pieces using a spatula. Once it starts to brown, add the onion, garlic, and mushrooms. Cook until the beef is browned and no longer pink and the mushrooms have started to soften. Season with salt and pepper.
Stir in the flour and cook for 2 minutes.
Add in the broth, cream, and kale. Cover with a lid and bring to a simmer to wilt the kale. Once wilted, remove the lid and continue to simmer until the sauce reduces to a creamy consistency, about 5 to 10 minutes. Then add in the butter.
Taste and adjust the seasoning with salt if needed. Remove from heat and stir in the parmesan cheese and tortellini.
Serve with bread, garnish with parsley.