TUSCAN CHICKEN + TORTELLINI SOUP

Ingredients

• 1 lb chicken thighs, boneless + skinless
• 1/3 C olive oil
• sea salt, to taste
• ground pepper, to taste
• 1 large yellow onion, chopped
• 2 stalks celery, chopped
• 8 garlic cloves, crushed + minced
• 1 C fresh basil leaves, chopped
• 1 C dry white wine
• 1 (6 oz) can tomato paste
• 8 C chicken stock
• 3 (14.5 oz) cans fire roasted diced tomatoes
• 1 bunch Lacinato kale, stemmed + chopped
• 1 lb package cheese tortellini
• 1/2 C grated Parmesan

Instructions

1. Heat olive oil in a large Dutch oven over medium high heat. Season the chicken with sea salt and cracked pepper. Cook until browned, 3 - 4 minutes per side. Remove the chicken and set aside.

2. Reduce heat to medium. Add the onion, celery, garlic and fresh basil, sauté until the onions are tender, 8 - 10 minutes.

3. Add the white wine and tomato paste. Bring to a boil, reduce heat and simmer for 5 minutes. Add the chicken stock and diced tomatoes with juice. Bring to a boil.

4. Chop the cooked chicken thighs. Add the chicken, kale and tortellini. Simmer until the tortellini are al dente, about 5 minutes.

5. Serve sprinkled with grated Parmesan.

Serves 6 - 8
Category: Soups + Salads

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