Chicken and Kale Tortellini Soup Recipe



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.


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