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Chicken And Kale Tortellini Soup Exps Sdam18 132622 B11 28 1b 3

Chicken and Kale Tortellini Soup

TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours YIELD: 8 servings (3 quarts).
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

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

  • 1. Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink.
  • 2. Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.

Nutrition 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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