Chicken
and Kale Tortellini Soup Recipe
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
How
To Make :
Place
first five ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on lowuntil chicken is no longer pink, 2-3 hours.
Stir
in tortellini, beans, artichoke hearts and kale. Cook, covered, on low until
tortellini and kale are tender, about 30 minutes, stirring halfway. Serve
immediately. If desired, top with cheese.
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 fiber), 24g protein.