Chicken and Kale Tortellini Soup

Total Time:Prep: 15 min. Cook: 2-1/2 hours

Recipe by Emily Hobbs, Springfield, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 26, 2022

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

Health Tip: Switch to reduced-sodium broth to save about 300mg sodium per serving.
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.
    • TEST KITCHEN APPROVED

    Chicken and Kale Tortellini Soup

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    Yield:8 servings (3 quarts)
    Prep:15 min
    Cook:2 hours 30 min
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    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
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    Directions

    1. 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. 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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