![Chicken Tortellini Soup Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/0TF_83IFll7p7oXbdBELuy0pGHE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/chicken-tortellini-soup-recipe-FT-BLOG1019-574864529cde460f843b7868cdeb7fdc.jpg)
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
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6 tablespoons olive oil, divided
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1 pound boneless, skinless chicken thighs
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1/2 teaspoon black pepper
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2 1/2 teaspoons kosher salt, divided
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2 cups chopped yellow onion (from 1 large onion)
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1 cup chopped celery (from 2 stalks)
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5 garlic cloves, chopped (about 2 tablespoons)
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1/4 cup fresh basil leaves, plus more for garnish
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1/2 cup dry white wine
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1 tablespoon tomato paste
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4 cups unsalted chicken stock
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1 (28-ounce) can whole peeled tomatoes, drained
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4 cups stemmed and thinly sliced lacinato kale (from 1 bunch)
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1 (8-ounce) package refrigerated cheese tortellini
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2 ounces Parmesan cheese, grated (about 1/2 cup)
Directions
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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.
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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.
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Ladle soup into bowls. Top with Parmesan and additional basil.