When it’s cold and grey, or if you or a friend or family member are under the weather {have you had your flu shot?} this soup will be make the perfect cozy, comforting meal. Total cooking time is 30 to 40 minutes {depending on the tortellini you use} and you can have everything prepped in 15 minutes. The steamy broth is lush, nourishing and soothing and the fresh herbs and pesto raise hopes for warmer days to come.

Chicken Tortellini Soup

Ingredients

2 Tablespoons olive oil

1/2 cup chopped carrots

1/2 cup chopped celery

3/4 cup chopped onions

3 garlic cloves, chopped

8 cups good quality chicken broth

salt and pepper to taste

2 cups cheese tortellini

2 cups kale, compressed

2 tablespoons chopped fresh herbs, I like to use thyme, oregano & parsley

1 1/2 cups chopped cooked chicken

1 tablespoon pesto

Preparation

Pour olive oil in medium saucepan over medium heat, when the oil is warm add the onions, carrots and celery and sauteé for 3 minutes or until softened and the onions are becoming translucent.

Add the garlic and shake the pan. Pour in the chicken broth and increase the heat to medium high. When broth begins to bubble add kale and tortellini let it gently boil according to package directions or until the tortellini are tender. I used dried tortellini so it took about 15 minutes, if you’re using fresh, they should be ready in 5~7 minutes.

Add chopped chicken, the chopped herbs and the pesto. Let it continue cooking for 5 minutes and then it is ready to serve.

Offer more pesto and grated parmesan at the table and enjoy.

This is slurping allowed soup!