20-minute chicken and tortellini soup with kale

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1/4 cup Carrots
  • 1/4 cup Celery
  • 2 cloves Garlic
  • 2 big handfuls Kale, leaves
  • 1/2 cup Onion
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 6 cups Chicken broth, good quality

• Pasta & Grains

  • 1 (9 oz. package Tortellini pasta - i use a whole wheat 3-cheese tortellini, fresh

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Other

  • For serving (optional: freshly grated Parmesan cheese, chopped fresh parsley or basil

Found on familyfoodonthetable.com

Description

Ingredients

• 2 teaspoons extra virgin olive oil
• 1/2 cup onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup carrots, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups good quality chicken broth
• 1 (9 oz.) package fresh tortellini pasta - I use a whole wheat 3-cheese tortellini
• 2-3 big handfuls of kale leaves, roughly chopped (optional)
• 2 cups cooked chicken, chopped in bite-size pieces (see notes)
• For serving (optional): freshly grated Parmesan cheese, chopped fresh parsley or basil

Directions

• Heat olive oil in a large pot over medium heat. Add onion, celery and carrots and saute for 3-4 minutes, until softened. Add garlic and saute another 30 seconds. Add thyme, salt and pepper and stir to combine. Add chicken broth, turn the heat up to high and bring to a boil. (I cover the pot to speed this up.) Add the tortellini and cook for 7-8 minutes. Add spinach/kale if using, and cook an additional minute. Stir in cooked, chopped chicken and turn off the heat. Serve and top with fresh herbs and Parmesan cheese, if desired.
• Heat olive oil in a large pot over medium heat.
• Add onion, celery and carrots and saute for 3-4 minutes, until softened. Add garlic and saute another 30 seconds. Add thyme, salt and pepper and stir to combine.
• Add chicken broth, turn the heat up to high and bring to a boil. (I cover the pot to speed this up.)
• Add the tortellini and cook for 7-8 minutes.
• Add spinach/kale if using, and cook an additional minute.
• Stir in cooked, chopped chicken and turn off the heat.
• Serve and top with fresh herbs and Parmesan cheese, if desired.