Chicken Tortellini Soup

This soup from How Sweet Eats is amazing! Seriously, it's so simple to make and incredibly tasty. I've made it twice in the past months and love eating it and the leftovers. Our entire family enjoyed it, and it was great to dip our sourdough.

Chicken Tortellini Soup
1 Tbsp. olive oil
1 small onion, diced
4 garlic cloves, minced
Salt and pepper
1 Tbsp. tomato paste
14 oz. fire roasted diced tomatoes
1 1/2 cups cooked, shredded chicken
1 parmesan rind
4-5 cups chicken stock
3/4 cup heavy cream
3 cups chopped/shredded kale or spinach
8 to 12 oz. cheese tortellini

Heat the olive oil in a large pot over medium-low heat, and stir in onions, garlic and salt and pepper. Cook, stirring often, until the onions are softened, about 5 to 6 minutes.

Stir in the tomato paste. Cook a few minutes, allowing the color and flavor to deepen. Pour in the diced tomatoes, chicken, parmesan rind and 4 cups of chicken stock. Bring to a boil. Reduce it to a simmer and cover, and then simmer 15 minutes. Stir in the heavy cream, and the kale or spinach. Add the tortellini, and cook 5 minutes until it's tender and cooked through. 

If you want to add extra stock, now is the time. Season with additional salt and pepper if desired. Makes 4 servings.