Chicken & Kale Tortellini Soup
PREP: 15 min. • COOK: 21/2 hours MAKES: 8 servings (3 qt.)
This comforting soup is so flavorful—and it fills you up, too! The fact that it’s easy to make is just a chilly-night bonus. —Emily Hobbs, Springfield, MO
1 lb. boneless skinless chicken breasts, cut into 11/4-in. cubes
2 garlic cloves, minced
11/2 tsp. Italian seasoning
1/4 tsp. pepper
6 cups chicken broth
1 pkg. (20 oz.) refrigerated
1 can (15 oz.) cannellini beans, rinsed and drained 1 jar (71/2 oz.) marinated quartered artichoke hearts, drained and coarsely chopped
4 cups coarsely chopped fresh kale (about 2 oz.)
Shaved Parmesan cheese, optional
1. Place the first five ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until chicken is no longer pink, 2-3 hours.
2. Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low until the tortellini and kale are tender, about 30 minutes, stirring halfway. Serve immediately. If desired, top with cheese.
PER SERVING 386 cal., 12g fat (4g sat. fat), 66mg chol., 1185mg sod., 43g carb. (4g sugars, 4g fiber), 24g pro.