Chicken Tortellini Soup
User Reviews
5
Chicken Tortellini Soup
Description
This soup melds cooked shredded chicken with cheese tortellini and kale in a creamy tomato-based broth. The base begins by sautéing onions and garlic, then deepening the flavor with tomato paste and fire-roasted diced tomatoes. Chicken stock and a parmesan rind simmer to build savory richness before adding heavy cream, kale, and tortellini. The tortellini cooks in the broth until tender, absorbing flavors, while kale adds a tender, leafy texture.
The combination results in a filling and flavorful soup that balances creaminess with the acidity of tomatoes and the savoriness of parmesan and chicken. The recipe includes seasoning with kosher salt and pepper to taste and suggests topping servings with grated parmesan and crushed red pepper to add flavor and heat.
This soup is best served hot and makes a satisfying meal on its own or accompanied by crusty bread or a side salad. It can be prepared ahead by cooking the tortellini fresh when ready to serve to prevent overcooking.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 1 tablespoon tomato paste
- 14 ounces diced tomatoes fire roasted
- 1 ½ cups chicken cooked, shredded
- 1 parmesan rind
- 4 to 5 cups chicken stock
- ¾ cup heavy cream
- 3 cups kale chopped/shredded, or spinach
- 8 to 12 ounces cheese tortellini
- Parmesan Cheese for topping
- crushed red pepper for topping
Instructions
- Heat the olive oil in a large stock pot over medium-low heat. Stir in the onions, garlic and a big pinch of salt and pepper. Cook, stirring often, until the onions softened, about 5 to 6 minutes.
- Stir in the tomato paste. Cook for a few minutes, allowing the color (and flavor!) to deepen. Pour in the diced tomatoes, chicken, parmesan rind and 4 cups chicken stock. Bring the mixture to a boil. Reduce it to a simmer and cover, then simmer for 15 to 20 minutes.
- After 20 minutes, stir in the heavy cream. Stir in the kale. Stir in the tortellini and cook for 5 minutes, until it’s tender and cooked through. This is the time to decide if you want to add the remaining cup of chicken stock. If so, add it in! Remember that the tortellini will soak up the liquid as it sits.
- Taste the soup and season additionally with salt and pepper if needed.
- Serve immediately with parmesan cheese and crushed red pepper for topping.
- Note: if you want to make this ahead of time, cook the cheese tortellini separately and store it separately. Heat the soup in single servings and stir in the tortellini when ready to eat!
User Reviews
Overall Rating
5
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