I love making tortellini soup, especially during the weeknights when I want to make a quick under 15 minute soup. My favorite thing about tortellini soup is that the possibilities are endless for flavor, protein, and vegetable combinations. This recipe is my latest favorite version of "chicken tortellini soup" that I came up with for the days when I want to get a good helping of healthy greens in. This soup is delicious with kale and can be substituted with collard greens but keep in mind that the cooking time for collard greens would have to be longer because they're tougher than kale. If you've tried my other tortellini soup recipes and are in the mood for a tortellini soup with more of an herb and lemon flavor, this recipe is perfect for you!
Ingredients:
-1 cup chopped boneless skinless chicken breasts
-2 cups chopped kale
-1 1/2 cups chopped baby bella mushrooms
-1/2 cup chopped red onions
-1 package frozen cheese tortellini
-6 cups chicken broth
-2 tbs. minced garlic
-2 tbs. lemon juice
-1/2 tsp. dried thyme
-black pepper to taste
-parmesan for serving
Steps:
Bring broth to a boil and add all ingredients except tortellini. Cook on low heat for 10 minutes. Add the tortellini, stir, and cook for 5 minutes. Serve with green onions and parmesan. Enjoy!
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