Notes
Ingredients
- 2 Tbsp olive oil
- 1 cup diced onion
- 3 garlic cloves, minced
- 1 Tbsp Italian seasoning
- 2 Tbsp tomato paste
- 1 cup chicken broth (for deglazing)
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1½ cups cooked chicken breast, chopped
- 9 oz refrigerated cheese tortellini
- 1 cup half-and-half
- 1 cup grated Parmesan cheese
- 1½ cups chopped kale
- Salt and pepper, to taste
- Heat olive oil in a large stockpot over medium-high heat. Sauté the onion 3 to 4 minutes; add garlic and cook 1 minute.
- Add the Italian seasoning and tomato paste; cook 2 to 3 minutes until the paste darkens.
- Pour in 1 cup broth, scrape up the browned bits, and let it reduce slightly.
- Stir in the fire-roasted tomatoes, remaining broth, and cooked chicken. Bring to a gentle boil.
- Lower the heat and add the tortellini; simmer about 7 minutes until tender.
- Stir in the half-and-half, Parmesan, and kale. Simmer 1 to 2 minutes until creamy and the kale softens. Do not hard boil.
- Season with salt and pepper. Serve with extra Parmesan and crusty bread.
- Brown the tomato paste (step 2) for the deepest flavor.
- Tortellini absorbs liquid; add extra broth when reheating.
- For big leftovers, cook the tortellini separately so it does not get mushy.