Description
Cozy up with a creamy chicken tortellini soup made in 30 minutes. Filled with tender chicken, cheese tortellini, and kale for the perfect winter meal. This soup combines juicy chicken, cheese-filled tortellini, and kale in a silky broth that’s both hearty and comforting.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
- 5 cups low-sodium chicken broth
- 1 cup half-and-half
- 2 cups chopped kale (stems removed)
- 10 ounces refrigerated cheese tortellini
- Salt to taste
- Freshly grated Parmesan cheese (for serving)
- Cracked black pepper (for serving)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chicken and cook 5 to 6 minutes until lightly golden and cooked through.
- Add onion and sauté 3 to 4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the mixture and stir constantly for 1 minute to remove raw flavor.
- Stir in basil, oregano, red pepper flakes, and black pepper.
- Slowly pour in chicken broth, stirring to lift any bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low.
- Stir in half-and-half and simmer 5 minutes until slightly thickened.
- Add kale and tortellini. Simmer 4 to 6 minutes until tortellini is tender and floating.
- Taste and season with salt as needed.
- Ladle into bowls and top with Parmesan and cracked pepper before serving.
Notes
- This recipe is ready in just 30 minutes, making it great for busy weeknights.
- Use low-sodium chicken broth to control the salt content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American