In a medium-sized Dutch oven over medium-high heat, add the olive oil. Once the oil is hot, add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the sundried tomatoes and tomato paste until everything is well combined. Sprinkle in the flour and Tuscan seasoning blend, whisking until it forms a smooth mixture.

Now, reduce the heat to medium-low and slowly pour in the heavy cream, chicken stock, lemon juice, and white wine, stirring constantly to avoid any lumps. Add the shredded chicken and chopped kale, mixing to incorporate all the ingredients evenly.

Next, add the fusilloni pasta directly to the pot. Allow everything to simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the soup's rich flavors.

When the fusilloni is cooked, stir in the grated Parmesan, letting it melt to create a creamy, luxurious texture. Let the soup simmer for an additional 1-2 minutes to allow all the flavors to meld together. Remove from heat, remove bay leaves, serve in bowls, and enjoy with a side of No Knead Garlic Herb Bread or your favorite crusty bread for dipping!