Creamy Chicken And Kale Tortellini Soup


A hearty soup I made with chicken from a store-bought rotisserie chicken, frozen tortellini, and fresh kale.

Recipe From

Provided by Hootenanny

Time 40m

Yield 4-6 serving(s)

Categories Chicken


  • In a stockpot over medium heat, sauté onion, celery, and carrot until onion is translucent. Add flour and cook 2 minutes, stirring. Add chicken stock, reserving 2 cups for later. Add cooked chicken, tortellini, garlic powder and salt. Bring to a boil, reduce heat and simmer for 10 to 15 mins or until tortellini is cooked and vegetables are tender. Add kale. Cook until kale has wilted. If needed, add reserved chicken broth to thin to desired consistency of soup. Turn heat down and add half n half. DO NOT BOIL. Heat until desired serving temperature. Add pepper, to taste.

Creamy Chicken and Kale Tortellini Soup image

Number Of Ingredients: 13


  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons flour
  • 2 quarts chicken stock
  • 2 cups cooked chicken, skin removed, roughly chopped
  • 19 ounces frozen cheese tortellini
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 bunch kale, tough stem removed and chopped
  • 1/2 cup half-and-half
  • 1 dash fresh ground pepper, to taste


With tender tortellini, artichokes, greens and lots of herbs, this soup is so flavorful. The fact that it's easy to make is just a chilly-night bonus. -Emily Hobbs, Springfield, Missouri

Recipe From

Provided by Taste of Home

Time 2h45m

Yield 8 servings (3 quarts).

Categories Lunch


  • Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink., Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.

Chicken and Kale Tortellini Soup image

Number Of Ingredients: 10


  • 1 pound boneless skinless chicken breasts, cut into 1-1/4-inch cubes
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons Italian seasoning
  • 1/4 teaspoon pepper
  • 6 cups chicken broth
  • 1 package (20 ounces) refrigerated cheese tortellini
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
  • 4 cups coarsely chopped fresh kale (about 2 ounces)
  • Shaved Parmesan cheese, optional


Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.

Recipe From

Provided by Christina Egan

Time 40m

Yield 4

Categories Soups, Stews and Chili Recipes,Soup Recipes,Noodle Soup Recipes


  • Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
  • Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

Creamy Chicken Tortellini Soup image

Number Of Ingredients: 8


  • ½ pound chicken breast, cut into bite-sized pieces
  • 1 (14.5 ounce) can chicken broth
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 (10.5 ounce) cans cream of chicken soup
  • 2 cups half-and-half
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • ½ teaspoon thyme
  • ¼ teaspoon ground black pepper


It is turning cold here in AK fast, so in desperate need of a warming, filling dinner in a hurry, I threw this hearty soup together with ingredients I had on hand. DH absolutely loved it and requested that it become a regular part of our winter soup rotation :)

Recipe From

Provided by under12parsecs

Time 40m

Yield 6 serving(s)

Categories Weeknight


  • In a soup pot, heat oil over medium high heat. Add onion and carrot and saute until onion is translucent. Add garlic, bay leaf, herbs, chili flakes, cinnamon, nutmeg, salt and pepper. Saute 1 minute more.
  • Add chicken stock (or broth, or water and bullion) and and extra bullion if using. Simmer for 10 minutes. Add uncooked tortellini and simmer according to package directions in the soup.
  • Add cream of chicken soup, chicken (I use leftover roast tenderloins that had been marinated in buttermilk, garlic, thyme, dijon mustard and salt), and spinach and simmer until heated through. Add milk and simmer just until heated. Serve and enjoy!

Creamy Chicken, Spinach and Tortellini Soup image

Number Of Ingredients: 18


  • 1 tablespoon olive oil
  • 1 sweet onion, finely chopped
  • 2 carrots, grated
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon herbes de provence (or rosemary)
  • 1 teaspoon red chili pepper flakes
  • 1 pinch cinnamon
  • 1 dash nutmeg
  • salt and pepper
  • 9 ounces refrigerated tortellini (sweet sausage)
  • 8 cups chicken stock (or 8 cups water and 8 t chicken bullion or 8 cups canned chicken broth)
  • 1 teaspoon chicken bouillon (optional, I like the extra chicken flavor)
  • 2 (10 3/4 ounce) cans reduced-fat cream of chicken soup
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 -1 1/2 cup cooked chicken breast, shredded
  • 1 cup nonfat milk

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