Chicken Tortellini Soup

This Chicken Tortellini Soup is quick, delicious, and hearty yet healthy. Use up leftover roasted chicken or turkey for even faster results. Perfect for a busy fall/winter weeknight!

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Ingredients

2 ½ lbs boneless, skinless chicken, cooked and shredded
1 onion, chopped
4 cloves garlic, chopped
48 oz chicken broth
6 medium carrots, peeled and thinly sliced
3 stalks celery, thinly sliced
2 tablespoons oregano
14.5 oz diced tomatoes, drained
19 oz frozen tortellini
1 small bunch fresh kale leaves, washed and roughly cut up
salt, to taste
pepper, to taste

Instructions

In a large, heavy pot, combine onions, garlic, and broth. Bring to a boil.
Add carrots and celery, and return to a low boil. Cook uncovered at low boil for 30 minutes or until vegetables are soft.
Add oregano and diced tomatoes. Continue at low boil for 10 more minutes.
Add frozen tortellini and kale, and bring to a boil. Watch carefully for tortellini to become tender, and taking care not to overcook.
Once tortellini is cooked, add cooked/shredded chicken or turkey. Stir to combine well. Add salt and pepper to taste. Serve warm.

Notes

Use good-quality chicken broth for this recipe to make sure to get the best flavors.
Prep all your ingredients before you start cooking. This will make the process much smoother and ensure that you don't overcook any of the components.
You can use spinach or broccoli florets instead of kale if you prefer.
Use cheese tortellini or your favorite flavor.
See original article for delicious serving suggestions.
This recipe is part of our Soups and Stews Recipe Collection.
Serve the soup warm with some Crusty French Bread or Garlic Cheese Bread, and you have a hearty, satisfying meal.

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Nutrition (per serving)

Course: Dinner, Main Dish

Cuisine: American

Method: Stovetop