Chicken and Tortellini Vegetable Soup Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 1 pound chicken breasts
  • 1 tablespoon salt, divided
  • 1 tablespoon pepper, divided
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 large cloves garlic, minced
  • 2 carrots, julienned
  • 4 ounces cremini mushrooms, sliced
  • 1 medium zucchini, sliced into half moons
  • 3 tablespoons tomato paste
  • ¼ cup dry white wine
  • 4 cups chicken broth
  • 3 thyme sprigs
  • 1 parmesan rind
  • 1 (9-ounce) package cheese tortellini
  • ¼ cup heavy cream
  • 2 cups kale, roughly chopped, stems removed
  • 1 cup shaved parmesan, for topping
Directions
  1. Season the chicken with ½ tablespoon each of salt and pepper on either side. Heat a large pot or Dutch oven over medium heat. Add the olive oil, then cook the chicken until lightly browned on either side. Remove the chicken from the skillet.
  2. Add more oil if needed, then add the onion, garlic, carrots, mushrooms, and zucchini. Cook until soft and fragrant, about 4 to 5 minutes.
  3. Add the tomato paste to the vegetables and stir well to combine. Once the tomato paste begins sticking to the bottom of the pot, add the wine and stir to scrape any browning bits. Let the wine reduce, then add the broth.
  4. Return the chicken to the pot and submerge in the broth. Add the remaining ½ tablespoon each of salt and pepper, the thyme sprigs, and the parmesan rind. Bring to a simmer, then cover and cook until chicken is pull-apart tender, about 15 minutes.
  5. Remove chicken from the pot and shred using two forks. Return the shredded chicken to the pot, and remove the thyme sprigs and parmesan rind. Bring the broth to a boil.
  6. Add the tortellini and cook until al dente, about 5 minutes. Add the heavy cream and stir to combine. Season to taste with salt and pepper.
  7. Stir in the kale until kale is wilted and bright green, then remove from the heat.
  8. To serve, top with shaved parmesan.