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
| Servings | Prep Time | Cook Time |
| 8servings (3 quarts) | 15minutes | 2-1/2hours |
| Servings | Prep Time |
| 8servings (3 quarts) | 15minutes |
| Cook Time |
| 2-1/2hours |
Ingredients
- 1 lb pound boneless skinless chicken breasts cut into 1-1/4-inch cubes
- 2 garlic cloves minced
- 1-1/2 tsp Italian seasoning
- 1/4 tsp pepper
- 6 cups chicken broth
- 1 package refrigerated cheese tortellini (20 oz)
- 1 can cannellini beans rinsed and drained, (15 oz)
- 1 jar marinated quartered artichoke hearts drained and coarsely chopped (7-1/2 oz)
- 4 cups coarsely chopped fresh kale about 2 oz
- Shaved Parmesan cheese optional
Portions: servings (3 quarts)
Units:
|
Ingredients
Portions: servings (3 quarts)
Units:
|
Instructions
- 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.
- 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.
