Kale and Broccoli Chicken Tortellini Soup
Kale and Broccoli Chicken Tortellini Soup is a main course that serves 6. For $4.0 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 727 calories, 58g of protein, and 27g of fat. Not a lot of people made this recipe, and 9 would say it hit the spot. It will be a hit at your Autumn event. It is brought to you by Good Life Eats. Head to the store and pick up basil, shredded chicken, parmigiano reggiano cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns an excellent spoonacular score of 89%. If you like this recipe, you might also like recipes such as Chicken Tortellini Soup with Kale and Pesto, Chicken-Broccoli-Tortellini Soup, and Chicken and Broccoli Tortellini Soup.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
dried basil and oregano, to taste
freshly ground black pepper, to taste
1 (10 oz) bag cut-up broccoli florets
1 (10 oz) bag matchstick carrots
1 (16 oz) package 3 cheese tortellini noodles
Crackers to serve
2 cups cut up kale leaves, stalks removed
9 1/2 cups low sodium chicken broth (more if needed, or water if you are out of broth)
1 large onion, chopped finely
Freshly shredded Parmigiano Reggiano cheese to garnish
4 cups shredded cooked chicken (I used pre-cooked rotisserie chicken)
Equipment:
pot
Cooking instruction summary:
Cut up any veggies that need to be cut up, and shred precooked chicken.Add onion, broccoli, kale, carrots, chicken broth and spices to a large pot and bring to a boil over high heat.Reduce to a simmer, and add chicken and tortellini and allow to cook for an additional 10-15 minutes, until flavors are well combined and broccoli and other veggies have started to soften. Add extra water or broth if needed and simmer until ready to eat.Serve warm, garnished with Parmigiano Reggiano cheese and with crackers if desired.Will keep in refrigerator for a week or so in an airtight container.
Step by step:
1. Cut up any veggies that need to be cut up, and shred precooked chicken.
2. Add onion, broccoli, kale, carrots, chicken broth and spices to a large pot and bring to a boil over high heat.Reduce to a simmer, and add chicken and tortellini and allow to cook for an additional 10-15 minutes, until flavors are well combined and broccoli and other veggies have started to soften.
3. Add extra water or broth if needed and simmer until ready to eat.
4. Serve warm, garnished with Parmigiano Reggiano cheese and with crackers if desired.Will keep in refrigerator for a week or so in an airtight container.
Nutrition Information:
covered percent of daily need
