1. Prepare Vegetables

   Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).

   • 5 , destemed, chopped Kale Leaves
   • 2 , sliced diagonally Carrots
   • 1/2 , diced Yellow Onion
   • 7 , chopped Garlic Cloves
   • 1 , shucked, kernels removed Yellow Corn on the Cob
2. Build The Soup

   In a medium pot, sauté carrots, onions, garlic & corn in oil over medium heat for 2 minutes. Mix in the kale & sauté for another 30 seconds. Add vegetable stock. Simmer for 5 minutes. Season with salt to taste.

   • 2 Tbsp Extra Virgin Olive Oil
   • 4 cups Vegetable Stock
   • 1 pinch Kosher Salt
3. Add Tortellini

   Add tortellini to soup, stir. Let simmer for 2 to 5 minutes, depending on type of tortellini, or until tender.

   • 2 1/2 cups , filling of choice, fresh or frozen Tortellini
4. Add Chicken

   Add chicken to the soup and heat through.

   • 1/4 lb , shredded Whole Rotisserie Chicken
5. Serve

   Ladle soup into bowls. Garnish with reserved carrot tops & olive oil if desired.

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Breast

	Amount per serving	Daily value percentage
Calories	520 kcal
Total Fat	17 g	21%
Total Saturated Fat	5 g	26%
Unsaturated Fat	12 g
Low Cholesterol	50 mg	17%
Low Sodium	730 mg	30%
Total Carbohydrate	64 g	23%
Fiber Total Dietary	7 g	26%
Sugars Total	12 g
Good Source: Protein	27 g	54%
Excellent Source: Vitamin C	136 mg	150%
Calcium Ca	297 mg	25%

Load More

	Amount per serving	Daily value percentage
Iron Fe	4 mg	20%
Potassium K	1150 mg	25%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	0.5 mg	45%
Riboflavin	0.6 mg	50%
Niacin	9.5 mg	60%
Pantothenic Acid	0.8 mg	15%
Vitamin B-6	0.7 mg	40%
Folate (B9)	199 µg	50%
Vitamin B-12	0.2 µg	6%

By Innit Culinary Team