Cook Tortelloni according to package instructions.
In the meantime heat 3 tbsp of the olive oil in a non-stick pan on medium high heat, and then add the garlic and kale. Season with salt and pepper to taste. Sauté for about 2-4 minutes until the kale has softened, reducing heat as needed. Remove from heat.
When the pasta is ready drain reserving ½ cup of the cooking pasta water and return Tortelloni to the pan adding half of the goat cheese and half of the pomegranate seeds. Add remaining oil and a few spoons of the cooking pasta water if needed to loosen the sauce and toss to combine. Remove garlic.
Divide pasta among plates, sprinkle with remaining cheese and pomegranate seeds and serve immediately.