Chicken and Kale Tortellini Soup

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

Text Ingredients