Name: Chicken and Kale Tortellini Soup
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 8 servings
Cuisine: Europe, Italian
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

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Chicken and Kale Tortellini Soup

150 min8 servings

With tender tortellini, artichokes, greens and lots of herbs, this soup is so flavorful. The fact that it's easy to make is just a chilly-night bonus. —Emily Hobbs, Springfield, Missouri

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

Instructions

1 Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink.

2 Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.