Chicken Tortellini Soup


This is the easiest chicken tortellini soup recipe you’ll find! Made with chicken, garlic, onions, carrots, celery, and kale, it packs a hearty nutritional punch while also feeling like the best comfort food no matter the time of year.

To make this chicken tortellini soup quick on a weeknight, I like to use leftover rotisserie chicken, or leftover oven roasted chicken that I shred with a fork and add to the soup.

Heat up olive oil in a large soup pot or dutch oven on medium heat. Once the oil is heated, add the diced onions, carrots, and celery.

Next, add the minced garlic, rosemary, and oregano and cook for an additional 1-2 minutes.

Scoot the vegetables over a bit and pour the wine directly on the brown bits at the bottom of the pot while also scraping them up with a silicone spatula.

Then add the Parmigiano Reggiano cheese rind to add flavor to the broth. You can break the rind away from your wedge of Parmigiano Reggiano cheese.

Once the broth is at a rolling simmer, add the chicken and cook for fifteen minutes or until the chicken is cooked through.

The final step in making chicken tortellini soup is adding the kale and tortellini. First, Using tongs, remove the cheese rind from the soup. Technically, it is edibile. But it is chewy.

Add both the kale and the tortellini to the soup and follow the package directions for cooking tortellini. Typically it takes five to seven minutes.

Season with salt and pepper, top with fresh parsley and grated Parmigiano Reggiano cheese!


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