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The Best Chicken Tortellini Soup

  • 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
  • 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!
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