Melt a tablespoon of butter in a soup pot, and add the ground beef, 2 tsp of curry, 1/2 tsp sea salt, and 1/4 tsp pepper. Brown the beef and set it aside. Leave the juices behind in the pot to saute the veggies in.
Melt another 2 TB butter to the soup pot along with the beef juices left behind, and add the onion, carrot, and mushroom along with a big pinch of sea salt and cook on medium heat for about 7 minutes to soften and sweeten the veggies.
Add the garlic and tomato paste and cook for a minute.
Add the chopped kale, bone broth, cooked beef from earlier, and the pasta and bring to a simmer until the pasta is cooked. Sea salt and pepper the soup to your taste.