2 cups cooked and shredded chicken I used rotisserie
9 ounce cheese tortellini
2 cups chopped kale
In a large pot over medium heat, heat up the butter. Add onion, fennel & celery then cook until tender. Add (wine optional) chicken broth, crushed tomatoes, parmesan cheese rind & seasonings. Bring to a simmer. Cover and continue cooking soup on low for 20 minutes.
Add the chicken, tortellini, and kale. Let simmer for 7-10 minutes until tortellini is cooked through.
top with shaved parmesan and fresh cracked black pepper, serve and enjoy!
Hearty and Healthy, this soup is simple and delish!
Ingredients
2 Tablespoons butter
1 Cup sliced fennel
1 Cup sliced celery
1 small yellow onion diced
3 cloves garlic minced
4 cups chicken broth
28 ounce can crushed tomatoes
1/2 cup heavy cream optional
1/2 cup dry white wine optional
parmesan cheese for shaving plus rind
1 tsp onion powder
1 tsp garlic powder
salt and fresh cracked black pepper to taste
2 cups cooked and shredded chicken I used rotisserie
9 ounce cheese tortellini
2 cups chopped kale
Directions
In a large pot over medium heat, heat up the butter. Add onion, fennel & celery then cook until tender. Add (wine optional) chicken broth, crushed tomatoes, parmesan cheese rind & seasonings. Bring to a simmer. Cover and continue cooking soup on low for 20 minutes. Add the chicken, tortellini, and kale. Let simmer for 7-10 minutes until tortellini is cooked through.top with shaved parmesan and fresh cracked black pepper, serve and enjoy!
