Chicken and Kale Tortellini Soup

(from castro15’s recipe box)

Categories: Slow Cooker

Ingredients

  • 1 lb. chicken breasts, cut into 1 1/4-inch cubes
  • 2 garlic cloves, minced
  • 1 1/2 tsp Italian seasoning
  • 1/4 tsp pepper
  • 6 cups chicken broth
  • 20 oz. pkg. refrigerated cheese tortellini
  • 15 oz. can cannellini beans, rinsed and drained
  • 7.5 oz. jar marinated quartered artichoke hearts, drained and coarsely chopped
  • 4 cups coarsely chopped fresh kale
  • Shaved Parmesan

Directions

  1. Place the first 5 ingredients in a slow cooker. Cook, covered, on LOW until chicken is no longer pink, 2-3 hours.

  2. Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on LOW until the tortellini and kale are tender, about 30 minutes, stirring halfway. Serve immediately. Top with cheese.

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