Description
This hearty Marry Me Chicken Tortellini Soup combines tender shredded chicken, gluten-free cheese tortellini, and nutritious kale in a savory broth enriched with sun-dried tomatoes, cannellini beans, and creamy parmesan-infused heavy cream. Perfect for a comforting meal, this Italian-inspired soup offers a delightful blend of flavors and textures, balanced with a mild heat from red pepper flakes and the earthiness of Italian seasoning.
Ingredients
Units
Scale
Protein
- 1 lb boneless, skinless chicken breast
- 1 can cannellini beans (15oz, drained & rinsed)
Vegetables and Aromatics
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes (3oz)
- 2 heaping cups chopped kale (lacinato or curly kale)
Liquids and Dairy
- 6 cups chicken broth
- 1 can fire-roasted diced tomatoes (15oz)
- 1/2 cup shredded parmesan cheese
- 1 cup heavy cream
Carbohydrates
- 9 oz gluten-free cheese tortellini (Taste Republic brand recommended)
Fats & Oils
- 1 tbsp butter
- 1 tbsp olive oil
Seasonings & Spices
- 2 tsp Italian seasoning
- 1 tsp red pepper flakes (plus more to taste)
- 1/2 tsp paprika
- salt and pepper to taste
Instructions
- Cook the chicken: Place the chicken breasts in a medium-sized pot, season with salt, and cover with about an inch of water. Bring to a boil over high heat, then reduce to low, cover, and let simmer for 10-20 minutes depending on the size of the breasts, until fully cooked through.
- Shred the chicken: Transfer the cooked chicken breasts to a large bowl or stand mixer bowl. Use a hand mixer or stand mixer to shred the chicken quickly and evenly, or shred manually with two forks. Set aside.
- Sauté aromatics: Heat a pot or Dutch oven over medium heat. Add butter and olive oil; once butter melts, add diced onion and season with salt. Cook for about 3 minutes until the onion is translucent.
- Add garlic and sun-dried tomatoes: Stir in minced garlic and chopped sun-dried tomatoes. Continue cooking for another 3 minutes, stirring occasionally to avoid burning.
- Combine main ingredients and seasonings: Add Italian seasoning, red pepper flakes, paprika, pepper, shredded chicken, drained cannellini beans, fire-roasted diced tomatoes, and chicken broth. Stir to combine well. Taste and adjust salt as needed.
- Simmer the soup: Increase heat to medium-high and bring the soup to a boil. Once boiling, cover the pot and cook for 10 minutes.
- Cook tortellini: Check tortellini package instructions and add them to the soup with the recommended cooking time remaining (3 minutes in this case).
- Wilt kale and add cheese: When tortellini is cooked, turn off the heat. Stir in chopped kale and shredded parmesan cheese, allowing the kale to wilt gently in the residual heat.
- Finish with heavy cream: Slowly pour in the heavy cream while stirring constantly to prevent curdling and create a creamy, smooth soup. Serve warm and enjoy!
Notes
- For shredding chicken quickly, a stand mixer works best, but two forks are an effective alternative.
- You can substitute regular cheese tortellini if gluten is not a concern.
- Adjust red pepper flakes to match your preferred spice level.
- Lacinato kale offers a tender texture, but curly kale works well too.
- Use low-sodium chicken broth if you want better control over salt levels.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
