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Chicken Tortellini Soup

This fire-roasted Chicken Tortellini Soup combines tender chicken, cheese tortellini, kale, and a creamy tomato-parmesan broth. Cozy, hearty, and ready in under an hour, it's perfect for fall or winter comfort meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 512
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • kosher salt and pepper, to taste
  • 1 tbsp tomato paste
  • 14 oz fire roasted diced tomatoes
  • 1.5 cups cooked shredded chicken
  • 1 parmesan rind
  • 4 to 5 cups chicken stock
  • 3/4 cup heavy cream
  • 3 cups chopped kale or spinach
  • 8 to 12 oz cheese tortellini
  • parmesan cheese, for topping
  • crushed red pepper, for topping

Equipment

  • Large stockpot
  • Ladle

Method
 

  1. Heat olive oil in a large stockpot over medium-low heat. Add diced onion, garlic, salt, and pepper. Cook until onions are softened, about 5–6 minutes.
  2. Stir in tomato paste and cook for a few minutes to deepen the flavor. Add fire roasted tomatoes, chicken, parmesan rind, and 4 cups of chicken stock. Bring to a boil, then reduce to a simmer and cover. Simmer for 15–20 minutes.
  3. Stir in heavy cream, then add kale. Stir in cheese tortellini and cook for 5 minutes, until tortellini is tender and cooked through.
  4. If soup seems thick, add additional chicken stock. Taste and season with more salt and pepper if needed. Serve topped with parmesan cheese and crushed red pepper.

Notes

If making ahead, cook and store the tortellini separately to avoid soggy pasta. Add it just before serving. Parmesan rind adds great depth of flavor — remove before serving.