Ingrents (with measurements)
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2 tbsp olive oil
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1 cup diced onion
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3 garlic cloves, minced
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1 tbsp Italian seasoning
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2 tbsp tomato paste
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1 cup chicken broth
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1 (14.5 oz) can fire-roasted diced tomatoes
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4 cups low-sodium chicken broth
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1 ½ cups cooked chicken breast, chopped
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9 oz refrigerated cheese tortellini
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1 cup half-and-half
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1 cup grated Parmesan cheese
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1 ½ cups chopped kale
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Salt and pepper, to taste
Instructions
1. Sauté the aromatics
Heat the olive oil in a large stockpot over medium-high heat. Add the diced onions and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute, letting the aroma release.
2. Build the flavor base
Add Italian seasoning and tomato paste. Cook for 2–3 minutes until the tomato paste darkens this step adds deep, rich flavor.
3. Deglaze the pot
Pour in 1 cup of chicken broth and scrape the bottom of the pot to lift browned bits. Bring to a boil and let reduce slightly.
4. Add tomatoes, broth, and chicken
Stir in the fire-roasted tomatoes, remaining chicken broth, and cooked chicken. Bring everything to a gentle boil.
5. Cook the tortellini
Lower the heat. Add the tortellini and let it simmer for 7 minutes until tender.
6. Add the creaminess
Slowly stir in the half-and-half, Parmesan cheese, and kale. Simmer for 1–2 minutes until creamy and the kale softens.
7. Season & serve
Add salt and pepper to taste. Serve warm with extra Parmesan or crusty bread.
Notes & Tips
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Tortellini absorbs liquid: Add extra broth when reheating.
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For extra creaminess: Use a splash of heavy cream.
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For added veggies: Carrots or mushrooms work great.
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Rotisserie chicken works perfectly: Saves time and boosts flavor.
Nutrition (Per Serving)
Calories: 452 Carbs: 33g Protein: 26g Fat: 21g Fiber: 3g Sodium: 766mg
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