Description
Marry Me Chicken Tortellini Soup is a comforting and flavorful Italian-inspired soup featuring tender shredded chicken, gluten-free cheese tortellini, vibrant kale, and a creamy tomato broth enhanced with sun-dried tomatoes, garlic, and spices. Perfect for a hearty family meal, this soup combines rich textures and bold flavors in every bite.
Ingredients
Units
Scale
Protein
- 1 lb boneless, skinless chicken breast
Vegetables & Aromatics
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes (3 oz)
- 2 heaping cups chopped kale (lacinato or curly)
Liquids & Dairy
- 6 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded parmesan cheese
Canned Goods
- 1 can fire-roasted diced tomatoes (15 oz)
- 1 can cannellini beans (15 oz, drained & rinsed)
Carbohydrates
- 9 oz gluten free cheese tortellini (Taste Republic brand recommended)
Fats & Oils
- 1 tbsp butter
- 1 tbsp olive oil
Seasonings
- 2 tsp Italian seasoning
- 1 tsp red pepper flakes (plus more to taste)
- 1/2 tsp paprika
- Salt and pepper, to taste
Instructions
- Cook and Shred Chicken: Place the chicken breasts in a medium-sized pot with salt and cover with about 1 inch of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 10–20 minutes until thoroughly cooked. Transfer the chicken to a large bowl and shred using two forks or a hand/stand mixer. Set aside.
- Sauté Aromatics: In a pot or Dutch oven over medium heat, add butter and olive oil. Once the butter melts, add the diced onion and a pinch of salt. Cook for about 3 minutes until the onions are translucent.
- Add Sun-Dried Tomatoes and Garlic: Stir in the chopped sun-dried tomatoes and minced garlic. Cook for an additional 3 minutes, stirring occasionally to release their flavors.
- Add Spices, Chicken, Beans, and Tomatoes: Add Italian seasoning, red pepper flakes, paprika, black pepper, shredded chicken, cannellini beans, fire-roasted diced tomatoes, and chicken broth to the pot. Stir well and adjust salt to taste.
- Bring Soup to a Boil: Increase heat to medium-high and bring the soup to a boil. Once boiling, cover the pot and cook for 10 minutes.
- Add Tortellini: Check your tortellini’s package instructions. When there are 3 minutes (or the specified time) left in the soup’s boil, add the gluten-free cheese tortellini. Cook until tender.
- Add Kale and Parmesan: Turn off the heat and stir in the chopped kale and shredded parmesan cheese. Let the kale wilt in the hot soup.
- Finish with Cream: Slowly pour in the heavy cream while stirring constantly to prevent curdling. Serve hot and enjoy your creamy, flavorful soup!
Notes
- Use lacinato (dino) kale for best texture, but curly kale works fine.
- Adjust red pepper flakes according to your preferred spice level.
- Shredding chicken with a stand mixer saves time and effort.
- Use gluten-free tortellini to keep the recipe gluten-free.
- Heavy cream adds richness but can be substituted with half-and-half for a lighter version.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 85 mg
