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 
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 ½ cups cooked chicken breast, chopped
• 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. Sauté Aromatics:
   • Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add diced onions and cook until soft (about 3-4 minutes). Stir in the garlic and cook for 1 more minute.
2. Build Flavor:
   • Add Italian seasoning and tomato paste, stirring well. Cook for 2-3 minutes until the tomato paste darkens.
3. Deglaze the Pot:
   • Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half.
4. Simmer the Soup:
   • Add diced tomatoes, chicken broth, and cooked chicken. Stir and bring to a gentle boil.
5. Cook the Tortellini:
   • Reduce heat to low, add tortellini, and let it cook for about 7 minutes.
6. Finish with Cream & Cheese:
   • Slowly stir in half-and-half, Parmesan cheese, and kale. Simmer for another 1-2 minutes.
7. Season & Serve:
   • Add salt and pepper to taste. Serve immediately with extra Parmesan cheese, if desired.

Notes:

• Best served fresh. If reheating later, add an extra cup of chicken broth as the tortellini will absorb liquid over time.

Nutrition