One-Pot Chicken and Kale Tortellini in Garlic Broth
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 6 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chopped kale
- 10 ounces refrigerated cheese tortellini
- Grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, then add the dried thyme, salt, and black pepper. Bring the mixture to a boil.
- Add the chopped kale and the tortellini. Reduce the heat to a simmer and cook for 6 to 8 minutes, stirring occasionally, until the tortellini is tender and the kale is wilted.
- Ladle into bowls and top each serving with grated Parmesan cheese.
Notes
If the broth reduces too much during simmering, add a splash more chicken broth to keep the consistency light. Use lacinato kale if you want it to hold its shape better after cooking. Leftovers reheat well on the stove with a little extra broth to loosen the pasta.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Knife, Cutting board