Creamy Chicken Tortellini Soup Recipe
Rich, velvety and comforting, this Creamy Tuscan Chicken Tortellini Soup is quick and easy to make with a few pantry staples.
Servings: 6
Cost: $10
Equipment
- 1 stockpot
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 3 garlic cloves minced
- 1 tablespoon Italian Seasoning
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 14.5 ounce cans diced Fire Roasted Tomatoes
- 4 cups low sodium chicken stock
- 1 1/2 cups chopped cooked chicken breast
- 9 ounces refrigerated cheese tortellini
- 1 cup half and half
- 1 cup grated parmesan cheese
- 1 1/2 cups chopped kale
- salt and pepper to taste
Instructions
- 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.
Notes
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.
Nutrition
Calories: 452kcal | Carbohydrates: 33g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 766mg | Potassium: 510mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2360IU | Vitamin C: 25.4mg | Calcium: 373mg | Iron: 3mg