Chicken Tortellini Soup with Kale Recipe

This comforting, hearty Chicken Tortellini Soup with Kale is made with tender shredded chicken, cheese-filled tortellini, and earthy greens, ready in 40 minutes. Tossing in the fresh kale right at the end keeps it vibrant and gives the broth a beautiful pop of color. I love making a big batch of this whenever the weather turns cold.

Why This Classic Works

I used to overcook my tortellini by simmering it for too long with the vegetables. I quickly learned that adding the pasta right at the end keeps it perfectly al dente.

The cheese filling melts slightly into the broth, giving it a rich texture without needing heavy cream. Using dark meat chicken also ensures the meat stays juicy even when reheated the next day.

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Chicken Tortellini Soup with Kale Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 2 cups cooked chicken, shredded
• 9 oz (250g) fresh cheese tortellini
• 3 cups fresh kale, stems removed and chopped
• Salt and black pepper to taste
• Parmesan cheese, for serving

How To Make Chicken Tortellini Soup with Kale

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until soft.
2. Add Garlic and Seasonings: Stir in the minced garlic, thyme, and oregano. Cook for 1 minute until fragrant.
3. Simmer the Broth: Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes to marry the flavors.
4. Cook the Tortellini: Add the shredded chicken and fresh tortellini to the pot. Simmer for 3 to 4 minutes, or according to the package directions, until the pasta is tender.
5. Wilt the Kale: Remove the pot from the heat and stir in the chopped kale. Let it sit for 2 minutes until the greens are brightly colored and wilted.

Recipe Tips

• Use fresh tortellini: Refrigerated pasta cooks faster and has a better texture than dried tortellini.
• Massage the kale: If your greens feel tough, briefly rub them with a drop of olive oil before adding to the soup.
• Cook pasta separately if freezing: If you plan to freeze portions, boil the tortellini in a separate pot to prevent it from turning mushy.

What To Serve With Chicken Tortellini Soup

Crusty garlic bread is essential for dipping into the savory broth. A crisp Caesar salad also provides a nice crunchy contrast to the soft pasta and vegetables.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 3 days. The tortellini will absorb liquid as it sits, so you may need to add a splash of extra broth when reheating. Freezing is not recommended if the pasta is already in the soup.

FAQs

Can I use spinach instead of kale?

Yes, fresh baby spinach works beautifully. Just stir it in right at the very end as it wilts much faster than kale.

Can I use leftover roast chicken?

Absolutely. Leftover rotisserie or roast chicken saves time and adds great flavor to the broth.

Why did my tortellini get mushy?

Overcooking is the main culprit. Always add fresh tortellini in the final few minutes of cooking.

Can I make this vegetarian?

Simply swap the chicken broth for vegetable stock and omit the shredded chicken.

Nutrition

• Calories: 320 kcal
• Total Fat: 12 g
• Saturated Fat: 4 g
• Cholesterol: 65 mg
• Sodium: 850 mg
• Total Carbohydrate: 30 g
• Protein: 22 g

Try More Recipes:

• Lemon Chicken Orzo Soup with Kale Recipe
• Chicken Rice Kale Soup Recipe
• Chicken Kale Quinoa Soup Recipe