Marry Me Chicken Tortellini Soup
A rich, creamy chicken tortellini soup featuring fire-roasted tomatoes, cannellini beans, sun-dried tomatoes, kale, Parmesan, garlic, and Italian herbs. Heavy cream provides a smooth finish, while optional red pepper flakes add gentle heat.
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Ingredients
For the Soup Base
- 6 cups chicken broth
- 1 small yellow onion finely diced
- ½ cup chopped sun-dried tomatoes
- 1 pound chicken breasts cut into 1-inch pieces
- 1 can 15 ounces fire-roasted diced tomatoes
- 5 fresh garlic cloves finely minced
- 1 tablespoon unsalted butter
- 2 teaspoons Italian seasoning
- 1 can 15 ounces cannellini beans, thoroughly drained and rinsed
- ½ teaspoon paprika
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon crushed red pepper flakes optional
- Fine salt and freshly ground black pepper as needed
For the Tortellini and Greens
- 2 packed cups chopped kale either lacinato/dinosaur or curly
- 9 ounces gluten-free cheese tortellini
For the Creamy Finish
- ½ cup freshly grated Parmesan cheese
- 1 cup heavy cream
Instructions
- Place the chicken in a medium saucepan and season it generously with salt and ground black pepper. Pour in enough water to cover the chicken by approximately 1 inch.
- Bring the water to a boil over high heat. Once boiling, reduce the temperature to low, cover the saucepan, and simmer for 10–20 minutes, depending on the thickness of the chicken, until it is fully cooked.
- Transfer the cooked chicken to a large mixing bowl or the bowl of a stand mixer. Shred it into bite-sized pieces using two forks, a hand mixer, or a stand mixer. Set the shredded chicken aside.
- Add the olive oil and unsalted butter to a large soup pot or Dutch oven and warm over medium heat.
- Once the butter has melted and the pot is hot, add the diced yellow onion with a small pinch of salt. Cook for approximately 3 minutes, stirring periodically, until the onion begins to soften and becomes translucent.
- Stir in the chopped sun-dried tomatoes and minced garlic. Continue sautéing for another 3 minutes, stirring occasionally, to develop their flavor.
- Sprinkle the Italian seasoning, crushed red pepper flakes, paprika, and ground black pepper into the pot. Stir briefly to distribute and lightly toast the seasonings.
- Add the reserved shredded chicken, rinsed cannellini beans, fire-roasted diced tomatoes along with their juices, and chicken broth.
- Mix thoroughly, then taste the broth and adjust the salt, black pepper, or other seasonings as necessary.
- Increase the heat to medium-high and bring the soup to a boil. Cover the pot and allow the soup to cook for 10 minutes.
- Check the cooking time listed on the tortellini package. When the remaining soup-cooking time equals the required pasta cooking time, add the gluten-free cheese tortellini directly to the boiling soup.
- Cook according to the package directions until the tortellini are tender and rise to the surface. Check one piece for doneness before removing the soup from the heat.
- Once the tortellini are fully cooked, turn off the heat.
- Stir the chopped kale and grated Parmesan into the hot soup. Continue stirring until the kale softens and the Parmesan has melted into the broth.
- Gradually pour in the heavy cream while stirring continuously to help keep the mixture smooth and prevent the cream from curdling.
- Taste the finished soup and make any final seasoning adjustments. Additional grated Parmesan may be added immediately before serving for a richer finish.
Notes
- Freshly minced garlic provides the strongest flavor.
- Thoroughly drain and rinse the cannellini beans before adding them to the soup.
- Freshly grated Parmesan is preferred because it melts more smoothly.
- The crushed red pepper flakes are optional and may be increased for additional heat.
- Follow the exact cooking instructions on the gluten-free tortellini package, as cooking times may vary by brand.