Fire Roasted Chicken Tortellini Soup

by Thea Miller

Fire Roasted Chicken Tortellini Soup

This quick-cook soup comes together in 30 minutes and serves 4.


1 tablespoon olive oil
1 sweet onion, diced
4 garlic cloves, minced
kosher salt and pepper
1 tablespo Delallo on Delallo Tomato Paste
14 ounces fire roasted diced tomatoes
1 ½ cups cooked, shredded chicken
1 parmesan rind ( you can skip if you don't have)
4 to 5 cups chicken stock
¾ cup heavy cream
3 cups chopped/shredded kale or spinach
8 to 12 ounces Nuovo Pasta Cheese Tortellini
parmesan cheese, for topping
crushed red pepper, for topping


Heat the olive oil in a large stock pot over medium-low heat. Stir in the onions, garlic and a big pinch of salt and pepper. Cook, stirring often, until the onions softened, about 5 to 6 minutes.
Stir in the tomato paste. Cook for a few minutes, allowing the color (and flavor!) to deepen. Pour in the diced tomatoes, chicken, parmesan rind and 4 cups chicken stock. Bring the mixture to a boil. Reduce it to a simmer and cover, then simmer for 15 to 20 minutes.

After 20 minutes, stir in the heavy cream. Stir in the kale. Stir in the tortellini and cook for 5 minutes, until it’s tender and cooked through. This is the time to decide if you want to add the remaining cup of chicken stock. If so, add it in! Remember that the tortellini will soak up the liquid as it sits.
Taste the soup and season additionally with salt and pepper if needed.
Serve immediately with parmesan cheese and crushed red pepper for topping.


Adapted from how sweet eats.