Chicken And Kale Tortellini Soup Food

CHICKEN AND KALE TORTELLINI SOUP

Chicken and Kale Tortellini Soup image

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

Provided by Taste of Home

Categories Lunch

Time 2h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 10

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

Steps:

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., 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.

Nutrition Facts : Calories 386 calories, Fat 12g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1185mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein.

CREAMY CHICKEN AND KALE TORTELLINI SOUP

Creamy Chicken and Kale Tortellini Soup image

A hearty soup I made with chicken from a store-bought rotisserie chicken, frozen tortellini, and fresh kale.

Provided by Hootenanny

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 yellow onion, chopped
2 stalks celery, chopped
3 carrots, chopped
1 tablespoon olive oil
2 tablespoons flour
2 quarts chicken stock
2 cups cooked chicken, skin removed, roughly chopped
19 ounces frozen cheese tortellini
1/2 teaspoon garlic powder
1 teaspoon salt
1 bunch kale, tough stem removed and chopped
1/2 cup half-and-half
1 dash fresh ground pepper, to taste

Steps:

In a stockpot over medium heat, sauté onion, celery, and carrot until onion is translucent. Add flour and cook 2 minutes, stirring. Add chicken stock, reserving 2 cups for later. Add cooked chicken, tortellini, garlic powder and salt. Bring to a boil, reduce heat and simmer for 10 to 15 mins or until tortellini is cooked and vegetables are tender. Add kale. Cook until kale has wilted. If needed, add reserved chicken broth to thin to desired consistency of soup. Turn heat down and add half n half. DO NOT BOIL. Heat until desired serving temperature. Add pepper, to taste.

CHEESE TORTELLINI AND KALE SOUP

Cheese Tortellini and Kale Soup image

A steaming bowl of this hearty soup is always a welcomed dish with both my family and neighbors. I often serve it when we get together during the cold months to watch football games. I add crusty bread, sliced cheese and grapes to round out the meal. -Marlena Liimatainen, Denton, Maryland

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

Ingredients

3 Italian sausage links (4 ounces each), sliced
1 medium onion, finely chopped
1 cup chopped fennel bulb
4 garlic cloves, minced
1-1/2 teaspoons minced fresh thyme
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
2 cartons (32 ounces each) reduced-sodium chicken broth
1 cup water
4 cups chopped fresh kale
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (9 ounces) refrigerated cheese tortellini

Steps:

In a large saucepan, cook the sausage, onion, fennel, garlic, thyme and pepper flakes in oil until sausage is no longer pink; drain. Add broth and water; bring to a boil. , Stir in kale and beans; return to a boil. Reduce heat; simmer, uncovered, until kale is tender. Add tortellini; simmer, uncovered, for 7-9 minutes or until tender.

Nutrition Facts : Calories 180 calories, Fat 8g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 641mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges

TORTELLINI SOUP WITH KALE

Tortellini Soup With Kale image

This is good. I was surprised how filling it was. Other greens (spinach, chard) would work as well. Try sprinkling a little parmesan cheese on top. From 1001 Low Fat Vegetarian.

Provided by dicentra

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sliced leeks or 1 cup green onion
3 garlic cloves, minced
1 tablespoon olive oil
3 quarts vegetable stock
2 cups kale, coarsely chopped
1 cup sliced mushrooms
9 ounces mushroom tortellini or 9 ounces herb tortellini
salt and pepper

Steps:

Sauté leeks and garlic until tender.
Add stock and heat to boiling.
Stir in kale and mushrooms.
Reduce heat and simmer for 5 minutes.
Add tortellini.
Simmer until tender.
Season to taste with salt and pepper.

Nutrition Facts : Calories 67.4, Fat 3.8, SaturatedFat 0.5, Sodium 20.2, Carbohydrate 7.8, Fiber 1.3, Sugar 1.2, Protein 2.1

CHEESE TORTELLINI SOUP WITH CANNELLINI, KIELBASA, AND KALE

Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale image

Categories Soup/Stew Bean Cheese Leafy Green Pasta Quick & Easy Dinner Lunch Sausage Kale Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
12 ounces fully cooked smoked kielbasa sausage, thinly sliced
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
10 cups canned low-salt chicken broth
4 cups chopped kale (1/2 bunch)
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 9-ounce package cheese tortellini
1 cup grated Asiago cheese* or Parmesan cheese

Steps:

Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.
Ladle soup into bowls. Serve, passing cheese separately.
Available at Italian markets, specialty foods stores and some supermarkets.

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