Fire Roasted Chicken Tortellini Soup

Cozy, creamy, yet full of flavor and goodness with each bite! It’s gluten free and loaded with protein, too! Perfect for the a gloomy day, or save for the fall days to come!

Serves: 5

Ingredients

• 4 cups Chicken Instant Bone Broth
• 1 Tbsp Extra Virgin Olive Oil
• 1 whole Yellow Onion, Diced
• 4 cloves Garlic
• 14 oz Fire Roasted Diced Tomatoes, 1 can
• 2 Tbsp Tomato Paste
• 1/4 cup Parmesan Cheese
• 3 cups Baby Kale
• 2 cups Chicken Breast, Shredded
• 3/4 cup Heavy Whipping Cream
• 8 oz Gluten-Free Tortellini

Process

1. Mix 4 packets of your Organic Instant Chicken Bone Broth packets with 4 cups boiling water and set aside
2. In a large skillet or stock pot sautee diced onion & minced garlic with olive oil ~ 5min
3. Add tomato paste and combine well
4. Add fire roasted tomatoes, bone broth, and chicken, and bring to a boil, then lower heat and allow to simmer 15min for flavors to soak in
5. Add heavy creamy, chopped baby kale, and tortellini, and allow to cook another 5 minutes
6. Serve with crushed red pepper and grated parmasean
7. Beat eaten right away. If saving then add tortellini just before eating (boiled for 5min or according to package), as the tortellini will absorb your liquid as it sits in the fridge

Fire Roasted Chicken Tortellini Soup

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 5

Ingredients

• 4 cups Chicken Instant Bone Broth – Bare Bones
• 1 Tbsp Extra Virgin Olive Oil
• 1 whole Yellow Onion Diced
• 4 cloves Garlic
• 14 oz Fire Roasted Diced Tomatoes 1 can
• 2 Tbsp Tomato Paste
• 1/4 cup Parmesan Cheese
• 3 cups Baby Kale
• 2 cups Chicken Breast Shredded
• 3/4 cup Heavy Whipping Cream
• 8 oz Gluten-Free Tortellini

Instructions

• Mix 4 packets of your Organic Instant Chicken Bone Broth packets with 4 cups boiling water and set aside
• In a large skillet or stock pot sautee diced onion & minced garlic with olive oil ~ 5min
• Add tomato paste and combine well
• Add fire roasted tomatoes, bone broth, and chicken, and bring to a boil, then lower heat and allow to simmer 15min for flavors to soak in
• Add heavy creamy, chopped baby kale, and tortellini, and allow to cook another 5 minutes
• Serve with crushed red pepper and grated parmasean
• Beat eaten right away. If saving then add tortellini just before eating (boiled for 5min or according to package), as the tortellini will absorb your liquid as it sits in the fridge