6 cups Chicken Stock
2 tbsp Olive oil
2 Boneless chicken breastschopped
2 cups Cream
2 cups Kale
2 cups Asparaguschopped
300 grams Herb Chicken Tortellini
1 cup Fresh Parmesan cheese
1 tbsp Italian Seasoning
1 tsp Garlic Powder
1/2 tsp White Pepper
Salt to taste
1/2 cup Freshly grated parmesan cheeseTop each bowl with
This Best Chicken Tortellini Soup has fresh asparagus along with kale it it. It is one of those soups that you will want to make a big old pot of and enjoy over a few days.
If your craving a soup to warm you up, but also want a hearty meal. Then this Soup is sure to hit the spot! Not only does it tastes good it is also very healthy for you.
The reason I call this tortellini soup the best, is because it is! Yes, I know it’s not traditional to put asparagus and kale in this type of soup. I know that most recipes call for carrots, but for me I much prefer these veggies!! Don’t you?
You can also replace the kale with spinach if desired. What I like most about making this soup is that it can be enjoyed over a few days. Because it keeps very well in the fridge and even tastes better the second day!
I have always loved chicken noodle soup, however it is nice to try different versions of it now and again, right?
This soup is allot like Chicken Noodle soup, but we are omitting the noodles and carrots and uses tortellini along with kale and asparagus instead.
It’s pretty similar to allot of those other Chicken Tortellini soup recipes, however mine uses more vegetables and is more on the healthy side.
What makes the soup creamy is the mixture of the chicken stock, cream and parmesan cheese. Some recipes will have you using all cream and of course that will make it ultra creamy. However for this soup I wanted it to be lower in fat and also stay true to a chicken noodle type soup base.
Such a fantastic soup to have simmering on the stovetop when your not feeling so great or heck even when you are.
I like to use better than bouillon chicken stock when making most of my soups. So I will mix just the right amount of that with water for the stock. Plus using mostly stock vs cream really helps to make this soup super creamy without all the extra fat. Of course you can use whatever chicken stock you have on hand, just be sure it is not laddled with to much salt.
Also, you will want to allow the asparagus to simmer for a least 15 minutes along with the chicken to ensure both are super tender prior to adding the tortellini and kale.
If you are planning to enjoy this soup over a couple of days, then you will want to add one more cup of chicken stock as well, since the tortellini tends to soak it up overnight.
I really like to use “Herb Chicken Tortellini” for this recipe. However you can use whatever brand you like most. Also if you want a little heat to this soup then I would recommend adding in a pinch of red pepper flakes.
Notes: Also keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.
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- 6 cups Chicken Stock
- 2 tbsp Olive oil
- 2 Boneless chicken breasts
- 2 cups Cream
- 2 cups Kale
- 2 cups Asparagus
- 300 grams Herb Chicken Tortellini
- 1 cup Fresh Parmesan cheese
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- 1/2 tsp White Pepper
- Salt to taste
- 1/2 cup Freshly grated parmesan cheese
- In a large pot, add the chicken stock along with garlic powder, pepper and italian seasonings.
- Meanwhile chop the chicken breasts into bite size pieces and add to the stock. Turn the heat up to medium - high then add in the chopped asparagus, kale, olive oil, and cream. Simmer on medium heat for 10 minutes before adding in the Tortellini and parmesan cheese.
- Simmer on medium heat till the Tortellini floats to the top of the pot indicating the soup is fully cooked.
- Ladle the soup into bowls and topped with more fresh parmesan cheese. Enjoy!
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