My friends, what’s better that chicken noodle soup?
Swapping out the noodles for cheese-filled pasta goodness. Allow me to introduce to you chicken tortellini soup.
Soup has always been my comfort food. When I was younger, I would heat up a can of chicken broth, throw some canned garbanzo beans in it, and call it a soup. While I still use those two ingredients in the soups I make now, I would like to believe I got a little more sophisticated with my soup recipes.
Chicken Tortellini Soup (makes 4-6 servings)
- 1 white onion
- 5 celery stalks
- 5 medium carrot sticks
- 2 cups cooked chicken breasts, chopped
- 1 can corn
- 1 can kidney beans
- 1 can stewed tomatoes
- 3-4 cups chicken broth
- 2 cups kale
- 1/2 cup shredded Parmesan cheese
- 1 package cheese tortellini
- 3-4 Tbsp olive oil
- 2 garlic cloves, minced
- Salt and Pepper, to taste
- Heat olive oil in a large saucepan. Add minced garlic.
- Dice onions, and slice carrots and celery and add these three ingredients to the saucepan. Stir occasionally for 2-3 minutes.
- Strain liquid out of the canned corn and kidney beans. Rinse both corn and kidney beans in a colander. Add to saucepan and cook for 2-3 minutes.
- Add entire can of stewed tomatoes and all of the chicken broth to the saucepan. Add chopped kale. Cover saucepan and allow soup to cook for 4 minutes. Taste, then add salt and pepper to taste (I added about 1/2 tsp salt and 1/2 tsp pepper).
- Add chopped chicken and tortellini. Heat soup until tortellini is cooked (about 6-8 minutes). Soup should be bubbling softly.
- Label soup into bowls. Serve with freshly grated Parmesan cheese sprinkled on top.