Ingredients:

• 2 tablespoons olive oil
• 1 cup diced onion
• 3 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 (14.5 oz) can diced fire-roasted tomatoes
• 4 cups low-sodium chicken broth
• 1 ½ cups chopped cooked chicken breast
• 9 oz refrigerated cheese tortellini
• 1 cup half-and-half
• 1 cup grated Parmesan cheese
• 1 ½ cups chopped kale
• Salt and pepper, to taste

Instructions:

1. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the diced onion and cook for about 3-4 minutes, until softened.
3. Stir in the minced garlic and cook for another minute. Then, add the Italian seasoning and tomato paste, stirring to combine. Cook for an additional 2-3 minutes until the tomato paste deepens in color.
4. Pour in the chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Bring to a boil and let it cook until the liquid reduces by half.
5. Add the diced fire-roasted tomatoes, chicken broth, and chopped chicken to the pot. Stir to combine. Bring the soup to a boil, then lower the heat to a simmer.
6. Stir in the tortellini and cook for about 7 minutes, or until tender.
7. Slowly stir in the half-and-half and grated Parmesan cheese, then add the chopped kale. Let the soup simmer for 1-2 more minutes, then season with salt and pepper to taste.
8. Serve immediately, with extra Parmesan cheese if desired.

Notes:

• For the best flavor, serve the soup immediately. If you need to reheat it and the tortellini has absorbed too much broth, add about 1 cup of extra chicken stock while reheating.

Nutrition