Recipes Soup Chicken Tortellini Soup with Kale 4.5 (4) 5 Reviews Fresh ingredients team up with store-bought shortcuts to get this comforting dinner on the table in just over 30 minutes. By Robin Bashinsky Robin Bashinsky Robin Bashinsky is a James Beard Award-winning food journalist and recipe developer. Known for injecting bold, global flavors into health-driven menus, he is the creative force behind the West Coast-influenced healthy comfort food at Blueroot in Birmingham, Alabama. His work has been featured in Cooking Light, EatingWell, Real Simple, Food & Wine, Southern Living, and others. Food & Wine's Editorial Guidelines Updated on January 24, 2023 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Active Time: 35 mins Total Time: 35 mins Yield: 8 servings Frozen cheese tortellini only need a five-minute dip in the simmering broth to cook up perfectly. Don’t be tempted to just dump the whole can of tomatoes into the pot; draining them first concentrates the flavor. Ingredients 6 tablespoons olive oil, divided 1 pound boneless, skinless chicken thighs 1/2 teaspoon black pepper 2 1/2 teaspoons kosher salt, divided 2 cups chopped yellow onion (from 1 large onion) 1 cup chopped celery (from 2 stalks) 5 garlic cloves, chopped (about 2 tablespoons) 1/4 cup fresh basil leaves, plus more for garnish 1/2 cup dry white wine 1 tablespoon tomato paste 4 cups unsalted chicken stock 1 (28-ounce) can whole peeled tomatoes, drained 4 cups stemmed and thinly sliced lacinato kale (from 1 bunch) 1 (8-ounce) package refrigerated cheese tortellini 2 ounces Parmesan cheese, grated (about 1/2 cup) Directions Heat 2 tablespoons oil in a large Dutch oven over high. Sprinkle chicken with pepper and 1 teaspoon salt, and cook until browned, 2 to 3 minutes per side. Remove chicken; let rest 5 minutes. Cut chicken into cubes and set aside. Reduce heat to medium-high. Add onion and celery; cook, stirring occasionally, until tender, 3 to 4 minutes. Add garlic and basil, and cook, stirring often, 2 minutes. Add wine and tomato paste; bring to a boil and reduce until liquid has almost evaporated, 3 to 4 minutes. Stir in stock. Add tomatoes, using your hands to crush tomatoes over pot as you add them. Bring to a boil. Add chicken, kale, tortellini, remaining 1/4 cup oil, and remaining 1 1/2 teaspoons salt. Simmer until tortellini are al dente, about 5 minutes. Ladle soup into bowls. Top with Parmesan and additional basil. Rate it Print