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Tortellini Soup with Chicken and Kale

4 servings


Dinner for Two Under 30 Minutes

Nutritional Facts Per Serving

31.4 g
49.1 g
2.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 426
  • Fat 9.4 g
    • Saturated   2.6 g
    • + Trans 
  • Cholesterol 69 mg
  • Sodium   832 mg
  • Carbohydrate 49.1 g
    • Fibre   2.5 g
    • Sugars  
  • Protein 31.4 g
    • Vitamin A 51 %
    • Vitamin C 35 %
    • Calcium 12 %
    • Iron 24 %


Bring a large pot of water to boil to cook the tortellini. Place the stock in another pot and bring it to simmer. Add the tortellini to the boiling water and cook until tender. Meanwhile, add the chicken and kale to the stock and simmer 5 to 6 minutes, or until the chicken is cooked through. Stir in the pesto, taste the soup, and season with salt and black pepper, if needed. Reserve on medium-low heat until the tortellini is tender.
When the tortellini is cooked, drained well and divide among 4 large soups bowls. Ladle the chicken/kale mixture overtop and serve. If desired, at the table, top the soup with pinches of crushed chili flakes and freshly grated Parmesan cheese.

Serving Suggestions

Serve this main course soup with slices of crusty Bakery Department bread, such as chunky roast garlic, filone, baguette and pane toscano.

Instead of chicken breast, add four boneless, skinless chicken thighs, cubed, to the soup. Instead of kale, chopped and add an equal of amount of Swiss chard to the soup. Instead of tortellini, use another type of filled pasta in the soup, such as agnolotti.

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