Chicken & Kale Tortellini Soup

PREP: 15 min. • COOK: 21/2 hours MAKES: 8 serv­ings (3 qt.)

Simple & Delicious - - ON THE MENU -

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

cheese tortellini

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.

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