Chicken tortellini soup is easy to make, delicious to eat, and perfect for busy weeknights. Baby kale and pesto guarantee plenty of nutrition and flavor!
In a large pan over medium-high heat, add oil. Add chicken, season with salt and pepper and cook until browned on all sides.
Reduce heat to medium and add onions; and saute until translucent, about 3 to 4 minutes. Add garlic and cook for 1 minute or until fragrant. Add kale and cook until wilted, 2 to 3 minutes.
Add broth and water. Increase heat to high and bring soup to a boil. Add tortellini and cook at a medium boil for as long as directed on package, usually about 10 minutes.
Remove from heat, stir in pesto, and serve immediately.
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Notes
Make it vegetarian: Omit the chicken and substitute vegetable broth for the chicken broth. Add a can of cannelini beans, rinsed and drained.
Leftover soup will keep for 3 to 4 days in the refrigerator. Add broth or water when reheating if soup seems too thick.
Baby spinach can be substituted for the kale. Add spinach right before the pesto as it cooks more quickly than kale.