Chicken Tortellini Soup with Kale and Paremsan (and bacon!) is so creamy and full of flavor it will quickly be in regular rotation on your menu!
It's September, and that means the start of Soup Weather! Nothing beats a warm bowl of soup on a chili day to warm you up! The base of this soup is so good, you can play with the ingredients! Instead of toretillini, try gnocchi or ravioli. Instead of chicken, use Italian sausage. Instead of Kale use Spinach.
My husband fell in love with this soup the first time he tasted it. I made a batch , to send up to my daughter-in-law while recovering from some surgery. There was just enough left over for us to have a light supper. One bite, and he was in love! He is now having me make again this week, but with italian sausage.
This soup just screams comfort, and is perfect for taking a batch to a neighbor or someone in need, I promise, they will love it.
Jan's Tips:
I started with a store bought rotisserie chicken that I deboned and shredded, (i keep bags in the freezer) , but feel free to cook this in the slowcooker, with some chicken breasts. Just lightly shred the chicken into pieces, when cooked through, and make the soup from there, till it's all cooked through, warm and ready to eat.
Mirepoix is the french flavor base mix of carrots, celery, & onion. I don't use a lot of celery, and hate buying an entire stock just for dicing up one rib. In the produce section you can usually find a container of premade mix ready to go, as well as in the freezer section. You can also premake a bunch yourself and store in the freezer, so you can just pull out what you need when you are ready to make soups, to save time and energy at dinner time.
Let's get cooking:
Chicken Tortellini Soup with Kale and Parmesan
Ingredients:
- 2 cups shredded/ diced rotisserie chicken
- 1/2 cup Mirepoix mix (diced carrots, celery & onion)
- 3 cloves garlic minced
- 1 Tablespoon Italian Seasononing
- 2 Tsp. olive or avacado Oil
- 4 cups chicken broth
- 3 Tbsp. corn starch
- 2 cups cream (or half and half)
- 4 strips of bacon, cooked crispy and crumbled
- 1 lb. package of tortellini (any flavor)
- 6 oz. frozen chopped kale (I buy a 12 oz bag and use about half) (Or can use 4 fresh leaves chopped)
- 1/ 2 cup grated parmesan
Directions:
- In large Cooking pot over medium heat, add in oil, garlic, cooking till tender, add in the Mirapoix, stirring 1-2 minutes .
- Add in Chicken Broth, stirring to blend, then add in corn starch, blending well.
- Add in diced chicken, and italian seasoning.
- in microwave safe bowl, heat the cream for 1 minute (it will curdle if it is cold when poured into soup)
- stir in warmed cream, add in the bacon, tortellini, Parmesan and kale. Let it cook for 10 minutes, till tortellini is cooked through and soup is warm.
