Rich, velvety and comforting, this Creamy Tuscan Chicken Tortellini Soup is quick and easy to make with a few pantry staples.
Keyword: tuscan chicken soup
Author: The Suburban Soapbox
1cupdry white wine
1 14.5ouncecans diced Fire Roasted Tomatoes
4cupslow sodium chicken stock
1 1/2cupschopped cooked chicken breast
9ouncesrefrigerated cheese tortellini
1cuphalf and half
1cupgrated parmesan cheese
1 1/2cupschopped kale
salt and pepperto taste
Heat the olive oil in a large dutch oven or stock pot over medium/high heat.
Add the onion to the pot and cook until softened, approximately 3-4 minutes.
Stir in the garlic and cook for 1 minute. Add the Italian seasoning and tomato paste, stirring to combine. Continue cooking for 2-3 minutes longer or until the tomato paste begins to turn a deep burgundy color.
Add the wine to the pot and using a wooden spoon, scrape up the brown bits on the bottom of the pot. Bring to a boil and cook until reduced by half.
Add the tomatoes, chicken stock and chicken to the pot stirring to combine. Bring the soup to a boil, then reduce the heat to low.
Stir in the tortellini and cook for 7 minutes.
Slowly stir in the half and half and cheese, then add the kale. Simmer for an additional 1-2 minutes then season with salt and pepper to taste.
Serve immediately with extra parmesan cheese, if desired.
Best if served immediately. If you serve later and the broth has absorbed into the tortellini, add approximately 1 cup extra chicken stock to the soup when you reheat it.