Quick and easy, this creamy chicken tortellini soup is hearty, satisfying, and the perfect way to welcome back soup season.
- 2 Tbsp extra virgin olive oil,
- 1 medium onion, diced small
- 4 cloves garlic, minced
- 1 Tbsp tomato paste
- 3/4 cup dry white wine
- 15 oz tomato sauce (1 can)
- 6 cups chicken stock
- 1 1/2 lbs cooked chicken, shredded
- 10 oz fresh tortellini, (1 package)
- 5 oz baby kale, (or 1 bunch kale, stems removed and rough chopped)
- 1/3 cup fresh basil, torn
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- 1/4 cup parmesan cheese, grated (+ additional for topping)
-
Heat the olive oil in a dutch oven or heavy bottomed pot until hot but not smoking. Add the onion to the pot and saute until softened, about 3-4 mins.
-
Stir in the garlic and cook for 2 mins. Stir in the tomato paste and cook 1 minute.
-
Deglaze with the white wine and continue to cook until wine is reduced by half, about 3-4 mins.
-
Add the tomato sauce and stock. Bring to a boil and reduce to a simmer.
-
Add the remaining ingredients, cover, and gently simmer until the tortellini is cooked through and the kale is wilted and tender, about 15 mins.
-
Ladle into bowls and serve topped with a sprinkle of parmesan cheese and fresh basil if desired.
- Be sure to use fresh, not dried, tortellini.
- I use poached chicken breasts, but thighs or shredded rotisserie chicken would also be delicious.
- Can't find baby kale? Lacinato kale is a great swap. Just be sure to remove the tough stems and rough chop the leaves before adding to the soup.
- The tortellini will absorb the liquid as it cooks. Add additional stock to thin if necessary.
- Be sure to taste and adjust the seasoning before serving.
- This soup will keep for 3-4 days refrigerated. Gently rewarm and thin with additional stock if necessary.