Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
Soup
- 1 tablespoon tomato paste
- 14 ounces fire roasted diced tomatoes
- 1 ½ cups cooked, shredded chicken
- 1 Parmesan rind
- 4 to 5 cups chicken stock
- ¾ cup heavy cream
- 3 cups chopped or shredded kale or spinach
- 8 to 12 ounces cheese tortellini
Toppings
- Parmesan cheese, for topping
- Crushed red pepper, for topping
Instructions
- Sauté Aromatics: Heat the olive oil in a large stock pot over medium-low heat. Add the diced onions, minced garlic, and a generous pinch of kosher salt and pepper. Cook while stirring frequently until the onions are softened and translucent, about 5 to 6 minutes.
- Add Tomato Paste and Tomato: Stir in the tomato paste and cook for a few minutes to deepen its color and flavor. Then pour in the fire roasted diced tomatoes along with the cooked shredded chicken, Parmesan rind, and 4 cups of chicken stock. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to a simmer, cover the pot, and let it cook gently for 15 to 20 minutes to allow flavors to meld and the Parmesan rind to infuse the broth.
- Add Cream, Greens, and Tortellini: Stir in the heavy cream, then add the chopped kale or spinach. Next, add the cheese tortellini and cook for about 5 minutes until the tortellini is tender and cooked through. At this stage, decide if you want to add the remaining 1 cup of chicken stock to adjust the soup’s consistency, remembering the tortellini will absorb some liquid as it sits.
- Season and Taste: Taste the soup and adjust seasoning with additional salt and pepper as needed to balance the flavors.
- Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese and a sprinkle of crushed red pepper for flavor and heat. Serve immediately.
- Make-Ahead Tip: To prepare ahead, cook the cheese tortellini separately and store it apart from the soup. Reheat single soup servings and add tortellini just before eating to prevent it from becoming overly soft.
Notes
- For a lighter version, substitute half-and-half for heavy cream or omit the cream entirely.
- Use fresh kale or spinach for best texture; if using frozen, thaw and drain excess water before adding.
- Shredded rotisserie chicken works well to save time.
- Adjust crushed red pepper to taste based on your preferred spice level.
- Storing tortellini separately prevents it from overcooking or becoming mushy if making soup ahead.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
