Chicken and Kale Tortellini Soup Recipe

Chicken and Kale Tortellini Soup Recipe
Chicken and Kale Tortellini Soup Recipe photo by Taste of Home
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Chicken and Kale Tortellini Soup Recipe

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With tender tortellini, artichokes, greens and lots of herbs, this soup is so flavorful. The fact that it's easy to make is just a chilly-night bonus. —Emily Hobbs, Springfield, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 2-1/2 hours

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-1/4-inch cubes
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons Italian seasoning
  • 1/4 teaspoon pepper
  • 6 cups chicken broth
  • 1 package (20 ounces) refrigerated cheese tortellini
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
  • 4 cups coarsely chopped fresh kale (about 2 ounces)
  • Shaved Parmesan cheese, optional

Directions

Place first five ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until chicken is no longer pink, 2-3 hours.
Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low until tortellini and kale are tender, about 30 minutes, stirring halfway. Serve immediately. If desired, top with cheese. Yield: 8 servings (3 quarts).

Test Kitchen tips
  • Chopped fresh spinach can be used instead of kale. Stir it in during the last few minutes of cooking.
  • This soup is loaded with chunky ingredients. If you like yours with more broth, add an extra cup or two.
  • Health Tip: Switch to reduced-sodium broth to save about 300mg sodium per serving.
    Originally published as Chicken and Kale Tortellini Soup in Simple & Delicious April/May 2018

    Nutritional Facts

    1-1/2 cups: 386 calories, 12g fat (4g saturated fat), 66mg cholesterol, 1185mg sodium, 43g carbohydrate (4g sugars, 4g fiber), 24g protein.

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    • 1 pound boneless skinless chicken breasts, cut into 1-1/4-inch cubes
    • 2 garlic cloves, minced
    • 1-1/2 teaspoons Italian seasoning
    • 1/4 teaspoon pepper
    • 6 cups chicken broth
    • 1 package (20 ounces) refrigerated cheese tortellini
    • 1 can (15 ounces) cannellini beans, rinsed and drained
    • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
    • 4 cups coarsely chopped fresh kale (about 2 ounces)
    • Shaved Parmesan cheese, optional
    1. Place first five ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until chicken is no longer pink, 2-3 hours.
    2. Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low until tortellini and kale are tender, about 30 minutes, stirring halfway. Serve immediately. If desired, top with cheese. Yield: 8 servings (3 quarts).

    Test Kitchen tips
  • Chopped fresh spinach can be used instead of kale. Stir it in during the last few minutes of cooking.
  • This soup is loaded with chunky ingredients. If you like yours with more broth, add an extra cup or two.
  • Health Tip: Switch to reduced-sodium broth to save about 300mg sodium per serving.
    Originally published as Chicken and Kale Tortellini Soup in Simple & Delicious April/May 2018

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