There are so many reasons to love soup. First, it is warm and comforting. Second, it is easy and quick to make. Third, it’s great to make ahead of time and is great with the crazy soccer, karate, cross country, cub scout schedule we have. If everyone eats at different times, it can always be heated in the microwave. I could go on and on because what’s not to love about soup?
Well, the husband will sometimes think he doesn’t like soup. The other night I made some beef vegetable soup and as I was cutting up some cooked bottom round, he was dreaming about putting the meat between two pieces of crusty Italian bread. I just have to guide him into liking his soup. I do this by making hearty soups such as tortellini soups, beef vegetable, black bean soup and ham and bean soup. It seems to work as I do see a twinkle in his eye when he comes home on a cold day to a huge pot of hearty soup. This tortellini is one of our favorites. Click here for my other version with kielbasi.
Chicken Tortellini Soup with Carrots and Kale
12 cups low sodium chicken broth
1 small head kale, cored and chopped
2 cups chopped carrots
2 cups cooked boneless chicken, chopped
2 (14 oz) packages frozen tortellini
salt and pepper to taste
Grated Parmesan cheese for serving
Heat broth on high heat in a large soup pot. Add kale and carrots and cook for 15 minutes or until carroys are softened and kale iswilted. Add chicken and tortellini. Cook according to tortellini package directions which is typically 18 minutes or 4 minutes for precooked ones. Make sure tortellini is cooked through. Add salt and pepper to taste and serve with grated cheese if desired. Makes 6 to 8 servings.