20-minute Chicken and Tortellini Soup with Kale
This one-pot chicken tortellini soup with kale is light, fresh and ready in just 20 minutes! It's perfect for a quick weeknight dinner that's healthy and hearty!
Yield: 4 servings
Ingredients
- 2 teaspoons extra virgin olive oil
- ½ cup onion, finely chopped
- ¼ cup celery, finely chopped
- ¼ cup carrots, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups good quality chicken broth
- 1 (9 oz.) package fresh tortellini pasta - I use a whole wheat 3-cheese tortellini
- 2-3 big handfuls of kale leaves, roughly chopped (optional)
- 2 cups cooked chicken, chopped in bite-size pieces (see notes)
For serving (optional):
- Freshly grated Parmesan cheese, chopped fresh parsley or basil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, celery and carrots and saute for 3-4 minutes, until softened. Add garlic and saute another 30 seconds. Add thyme, salt and pepper and stir to combine.
- Add chicken broth, turn the heat up to high and bring to a boil. (I cover the pot to speed this up.)
- Add the tortellini and cook for 7-8 minutes.
- Add spinach/kale if using, and cook an additional minute.
- Stir in cooked, chopped chicken and turn off the heat.
- Serve and top with fresh herbs and Parmesan cheese, if desired.
Notes
Chicken: You can use leftover cooked boneless skinless chicken breasts or a rotisserie chicken from the store. You could also sub in 2 cups of shredded chicken here if you have that on hand.
Kale: I use kale here, obviously, but you could also substitute spinach. You'll want to use a little more since it wilts down so much, and just add it at the very end.
Tortellini: I use a cheese tortellini and I always try to get a whole wheat kind, but you can substitute your favorite flavor. If yours is frozen, it will need to be thawed for this recipe.
Toppings: We serve this soup with some freshly grated Parmesan and a few shakes of hot sauce. Oyster crackers are also a favorite in my house with just about any soup.
Leftovers: Leftover tortellini soup, once cooled, can be stored in the refrigerator for up to 4-5 days. Reheat in a pot on the stove over medium low heat until warmed through. You can also freeze the leftover soup. Allow it to cool completely, then pack it in a freezer-safe bag or container. Label and date the container and freeze for up to 4-5 months. Thaw overnight in the refrigerator. (If you have frozen a large portion, it may take two days to thaw completely.) Reheat on the stove.
Video
Nutrition
Serving: 1serving | Calories: 535kcal | Carbohydrates: 65g | Protein: 34g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 106mg | Sodium: 1676mg | Fiber: 9g | Sugar: 5g
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