Creamy Chicken and Kale Tortellini Soup

A hearty soup I made with chicken from a store-bought rotisserie chicken, frozen tortellini, and fresh kale.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  yellow onion, chopped
• 2  stalks celery, chopped
• 3  carrots, chopped
• 1  tablespoon olive oil
• 2  tablespoons flour
• 2  quarts  chicken stock
• 2  cups  cooked chicken, skin removed, roughly chopped
• 19  ounces  frozen cheese tortellini
• 1⁄2 teaspoon garlic powder
• 1  teaspoon salt
• 1  bunch kale, tough stem removed and chopped
• 1⁄2 cup half-and-half
• 1  dash fresh ground pepper, to taste

Directions

1. In a stockpot over medium heat, sauté onion, celery, and carrot until onion is translucent. Add flour and cook 2 minutes, stirring. Add chicken stock, reserving 2 cups for later. Add cooked chicken, tortellini, garlic powder and salt. Bring to a boil, reduce heat and simmer for 10 to 15 mins or until tortellini is cooked and vegetables are tender. Add kale. Cook until kale has wilted. If needed, add reserved chicken broth to thin to desired consistency of soup. Turn heat down and add half n half. DO NOT BOIL. Heat until desired serving temperature. Add pepper, to taste.