Chicken and Kale Tortellini Soup

“With tender tortellini, artichokes, greens and lots of herbs, this soup is so flavourful. The fact that it’s easy to make is just a chilly-night bonus.” —Emily Hobbs, Springfield, Missouri

Chicken and Kale Tortellini SoupPhoto: Taste of Home
Servings Prep Time Cook Time
8servings (3 quarts) 15minutes 2-1/2hours
Servings Prep Time
8servings (3 quarts) 15minutes
Cook Time
Portions: servings (3 quarts)
Portions: servings (3 quarts)
  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.
Recipe Notes

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.

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