Sauté the onion: In a medium-large heavy-bottomed pot or deep sauté pan, heat 2 tablespoons of the olive oil until it shimmers. Add the onion and sauté for 5 minutes.

Add the garlic and rosemary: Add the garlic and rosemary and cook, stirring, until the garlic is barely browned and very fragrant.

Cook the tomato paste: Stir in the tomato paste, salt, and pepper and cook with the garlic for 45 to 60 seconds, until deep red. (No tomato paste? Skip this step and add a Parmesan rind with the stock in step 4.)

Add the chickpeas and stock: Add the chickpeas with their liquid, the stock, the bay leaf, and a big pinch of salt. Cover and bring to a boil. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer for 10 minutes.

Taste the broth: Remove the lid and taste the broth. Add salt if it needs it.

Cook the tortellini: Add the tortellini and cook, uncovered, for 5 to 7 minutes, until just shy of al dente (2 minutes less than the package directions). Expecting leftovers? Cook the tortellini separately instead and add it to each bowl.

Wilt the greens: A few minutes before the tortellini is done, stir in the greens and cook until they wilt, about 2 minutes.