A hearty and comforting soup made with tender chicken, cheese tortellini, greens, and a flavorful broth enriched with cream.

1 tablespoon olive oil

1 sweet onion, diced

4 garlic cloves, minced

Salt and black pepper, to taste

1 tablespoon tomato paste

1 can (14 ounces) fire-roasted diced tomatoes

1½ cups cooked shredded chicken

4 to 5 cups low-sodium chicken broth

¾ cup heavy cream

3 cups chopped kale or spinach

8 to 12 ounces cheese tortellini

Grated parmesan, optional

Crushed red pepper flakes, optional

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1. Heat olive oil over medium-low. Add onion and garlic with salt and pepper. Cook until soft.

2. Stir in tomato paste and cook until deepened.

3. Add tomatoes, chicken, and 4 cups broth. Bring to boil, then simmer 15–20 minutes.

4. Stir in cream and kale. Add tortellini and simmer 5 minutes.

5. Add more broth if needed and adjust seasoning.

6. Serve hot with parmesan and red pepper.

Cook tortellini separately for best texture if storing leftovers.