Ingredients

4 Servings

Meat & Seafood

  • Whole Rotisserie Chicken 1/4 lb

Canned/Bottled Goods

  • Vegetable Stock 4 cups

Produce

  • Carrots 2

  • Garlic Cloves 7

  • Yellow Onion 1

  • Kale Leaves 5

  • Yellow Corn on the Cob 1

Spices

  • Kosher Salt 1 pinch

Packaged Products

  • Tortellini 2 1/2 cups

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Preparation

  1. Prepare Vegetables

    Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).

    • 5, destemed, chopped Kale Leaves
    • 2, sliced diagonally Carrots
    • 1/2, diced Yellow Onion
    • 7, chopped Garlic Cloves
    • 1, shucked, kernels removed Yellow Corn on the Cob
  2. Build The Soup

    In a medium pot, sauté carrots, onions, garlic & corn in oil over medium heat for 2 minutes. Mix in the kale & sauté for another 30 seconds. Add vegetable stock. Simmer for 5 minutes. Season with salt to taste.

    • 2 Tbsp Extra Virgin Olive Oil
    • 4 cups Vegetable Stock
    • 1 pinch Kosher Salt
  3. Add Tortellini

    Add tortellini to soup, stir. Let simmer for 2 to 5 minutes, depending on type of tortellini, or until tender.

    • 2 1/2 cups, filling of choice, fresh or frozen Tortellini
  4. Add Chicken

    Add chicken to the soup and heat through.

    • 1/4 lb, shredded Whole Rotisserie Chicken
  5. Serve

    Ladle soup into bowls. Garnish with reserved carrot tops & olive oil if desired.

Nutrition

  Amount per
serving
Daily value percentage
Calories 520 kcal  
Total Fat 17.0 g 21%
Total Saturated Fat 5.0 g 26%
Unsaturated Fat 12 g  
Low Cholesterol 50 mg 17%
Low Sodium 730 mg 30%
Total Carbohydrate 66 g 24%
Fiber Total Dietary 8 g 27%
Sugars Total 13 g  
Good Source: Protein 27 g 54%
Excellent Source: Vitamin C 137 mg 150%
Calcium Ca 301 mg 25%
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By Innit Culinary Team