Creamy Chicken And Kale Tortellini Soup Recipes

CHICKEN AND KALE TORTELLINI SOUP

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.

CREAMY CHICKEN TORTELLINI SOUP

Steps:

• Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
• Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

CREAMY TORTELLINI SOUP

Steps:

• Bring the broth to a gentle boil in a medium pot over medium-high heat.
• Add the frozen vegetables to the pot and return to a gentle boil. Add the tortellini and cook until almost tender, 3 to 5 minutes. Add the heavy cream and cook for another 2 minutes. Taste and adjust the seasoning.
• Ladle into bowls and top with the shaved Parmesan and croutons. Drizzle with olive oil.

CHEESE TORTELLINI AND KALE SOUP

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.