Summer or not, soup – Chicken Noodle Soup to be exact – is always the perfect go-to for the nasty cold. This Kale and Broccoli Chicken Tortellini Soup is the perfect twist on the classic soup, and you’ll still be on your way to feeling better in no time, no matter the time of year!
Written by: Carla of Carla’s Confections Blog
I know it seems a little on the crazy side to post a soup recipe when the outside temperature is varying anywhere between 85-105 degrees. Trust me, I know it sounds crazy.
But when you have a cold, you have a cold. Even when it is anywhere between 85-105 degrees.
Colds don’t discriminate on the time of year.
And we would all be lying if we said we didn’t crave soup when we’re not feeling well, right?
As much as I love Chicken Noodle Soup, I was in need of a change this time around, and this Chicken Tortellini Soup was calling out my name; and as always, I had to throw in my own flair.
I think my favorite part of this soup is the tortellini. It is prepackaged 3 cheese tortellini and the added bonus of the cheese flavor just puts this soup over the top! I also cannot get enough of kale these days, and I seem to be putting it in everything. For the chicken, I went the lazy route and used rotisserie chicken from the deli section of the store, but you can feel free to use whatever kind of chicken you desire. I just wanted to go as easy as possible, especially since I was not feeling good. You know how that goes.
In fact, everything in this soup was the prepackaged shredded/cut-up/etc so I could throw it in the pot and be done with it. I didn’t want to have to fuss with it any more than necessary.
With kale, broccoli, carrots, chicken, tortellini and the wonderful addition of Parmigiano Reggiano, you’re sure to be feeling better and enjoying it at the same time!
What is your go-to cold remedy soup?
Kale and Broccoli Chicken Tortellini Soup
Yield: serves 6-8
Prep Time: 10 min
Cook Time: 20-30 min
Total Time: 30-40 min
This Kale and Broccoli Chicken Tortellini Soup is the perfect twist on the classic Chicken Noodle when you're not feeling well and in need of a pick-me-up!
4 cups shredded cooked chicken (I used pre-cooked rotisserie chicken)
1 large onion, chopped finely
1 (10 oz) bag matchstick carrots
1 (10 oz) bag cut-up broccoli florets
2 cups cut up kale leaves, stalks removed
1 (16 oz) package 3 cheese tortellini noodles
9 1/2 cups low sodium chicken broth (more if needed, or water if you are out of broth)
dried basil and oregano, to taste
freshly ground black pepper, to taste
Freshly shredded Parmigiano Reggiano cheese to garnish
Crackers to serve
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.
Adapted from Recipe.com
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