Rich and fast Tortellini Soup

A favorite weeknight soup made in 50 minutes. It’ s therefore stinking easy too. Loaded with store bought tortellini, just add chicken and kale.


3 tablespoons butter or margarine
2 garlic cloves, finely chopped
2 medium celery stalks, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
2 (32 oz each)  chicken broth (8 cups)
2 Medium to Large Chicken Breast
4 cups water
2 packages (9 oz each) dried cheese-filled tortellini
1/2 teaspoon pepper
1 Cup of Kale
Freshly grated Parmesan cheese

How to Make It

Step 1

Remove the skin from the chicken and place the pieces in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones.

Step 2

In the butter saute the onion, garlic, carrots and celery. Add the strained  broth and return it to the saucepan. Bring to a boil. Add the kale, tortellini, salt, and pepper. Simmer according to the tortellini’s package directions.

Step 3

When the tortellini is done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

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