Chicken and Kale Tortellini Soup
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
Total TimePrep: 15 min. Cook: 2-1/2 hours
Makes8 servings (3 quarts)
- 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
- 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.
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Nutrition Facts1-1/2 cups: 386 calories, 12g fat (4g saturated fat), 66mg cholesterol, 1185mg sodium, 43g carbohydrate (4g sugars, 4g fiber), 24g protein.
Originally published as Florentine Chicken Tortellini Soup in Simple & Delicious April/May 2018
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