Chicken and Kale Tortellini Soup Recipe: How to Make It

Name: Chicken and Kale Tortellini Soup Recipe: How to Make It
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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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

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chicken kale tortellini soup

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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