Marry Me Chicken Soup
Bursting with sun-dried tomato flavor and Parmesan cheese, this soup features cheesy tortellini, tender chicken, and hearty kale.
Servings 5 people
Ingredients
- 1 small onion minced
- 5 garlic cloves minced
- 4 tbsp sun dried tomato paste see post for sun dried tomato substitute
- 1/4 cup flour
- 8 cups chicken broth
- 1 medium Parmesan rind
- 1/2 tsp dried oregano
- 3-4 thyme stems leaves only, or 1/4 dried thyme
- 9-10 oz cheese filled tortellini
- 3/4 cup heavy cream
- 3 cups shredded chicken
- 1 bunch dino kale leaves stripped from stalk and chopped
- olive oil
- 2-3 tbsp fresh basil chopped
- Parmesan cheese for finishing.
Instructions
- In a large pot, heat 2 tablespoons of olive oil. Once hot, add the onions and cook for 2 minutes before adding the garlic. Cook for an additional 1-2 minutes until the garlic is soft and fragrant.
- Add the sun-dried tomato paste, oregano and thyme, and cook for another 2-3 minutes. (see post for sun dried tomato paste substitutions)
- Toss in the flour and mix to combine.
- Add the broth and the Parmesan rind. Simmer on low for 15 minutes with the lid on.
- Remove the lid and add the heavy cream and tortellini. Cook time will depend on tortellini package. Cook for 1 min less than instructed.
- At this point, add the chopped kale and shredded chicken. Simmer until the kale begins to wilt, approximately 2-3 minutes.
- Finish the soup with fresh basil. Serve with additional Parmesan cheese grated on top.