Best Chicken And Kale Tortellini Soup Recipes

CHICKEN AND KALE TORTELLINI SOUP

Chicken and Kale Tortellini Soup image

With tender tortellini, artichokes, greens and lots of herbs, this soup is so flavorful. The fact that it's easy to make is just a chilly-night bonus. -Emily Hobbs, Springfield, Missouri

Provided by Taste of Home

Categories Lunch

Time 2h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-1/4-inch cubes
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
1/4 teaspoon pepper
6 cups chicken broth
1 package (20 ounces) refrigerated cheese tortellini
1 can (15 ounces) cannellini beans, rinsed and drained
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
4 cups coarsely chopped fresh kale (about 2 ounces)
Shaved Parmesan cheese, optional

Steps:

Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink., Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.

Nutrition Facts : Calories 386 calories, Fat 12g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1185mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein.

CREAMY CHICKEN AND KALE TORTELLINI SOUP

Creamy Chicken and Kale Tortellini Soup image

A hearty soup I made with chicken from a store-bought rotisserie chicken, frozen tortellini, and fresh kale.

Provided by Hootenanny

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 yellow onion, chopped
2 stalks celery, chopped
3 carrots, chopped
1 tablespoon olive oil
2 tablespoons flour
2 quarts chicken stock
2 cups cooked chicken, skin removed, roughly chopped
19 ounces frozen cheese tortellini
1/2 teaspoon garlic powder
1 teaspoon salt
1 bunch kale, tough stem removed and chopped
1/2 cup half-and-half
1 dash fresh ground pepper, to taste

Steps:

In a stockpot over medium heat, sauté onion, celery, and carrot until onion is translucent. Add flour and cook 2 minutes, stirring. Add chicken stock, reserving 2 cups for later. Add cooked chicken, tortellini, garlic powder and salt. Bring to a boil, reduce heat and simmer for 10 to 15 mins or until tortellini is cooked and vegetables are tender. Add kale. Cook until kale has wilted. If needed, add reserved chicken broth to thin to desired consistency of soup. Turn heat down and add half n half. DO NOT BOIL. Heat until desired serving temperature. Add pepper, to taste.