Fresh ingredients team up with store-bought shortcuts to get this comforting dinner on the table in just over 30 minutes. Frozen cheese tortellini only need a 5-minute dip in the simmering broth to cook up perfectly. Don’t be tempted to just dump the whole can of tomatoes into the pot; draining them first concentrates the flavor.
Serves 8
INGREDIENTS
6 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs
1/2 teaspoon pepper
2 1/2 teaspoons kosher salt, divided
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped celery (from 2 stalks)
5 garlic cloves, chopped (about 2 tablespoons)
1/4 cup fresh basil leaves, plus more for garnish
1/2 cup dry white wine
1 tablespoon tomato paste
4 cups unsalted chicken stock
1 (28-ounce) can whole peeled tomatoes, drained
4 cups stemmed and thinly sliced lacinato kale (from 1 bunch)
1 (8-ounce) package refrigerated cheese tortellini
2 ounces Parmesan cheese, grated (about 1/2 cup)
INSTRUCTIONS
Heat 2 tablespoons oil in a large Dutch oven over high. Sprinkle chicken with pepper and 1 teaspoon salt, and cook until browned, 2 to 3 minutes per side. Remove chicken; let rest 5 minutes. Cut chicken into cubes, and set aside.
[Cut up whole chicken and brown in pot; once done, chunk it up and continue with recipe]
Reduce heat to medium-high. Add onion and celery, and cook, stirring occasionally, until tender, 3 to 4 minutes. Add garlic and basil, and cook, stirring often, 2 minutes. Add wine and tomato paste; bring to a boil, and reduce until liquid has almost evaporated, 3 to 4 minutes. Stir in stock. Add tomatoes, using your hands to crush tomatoes over pot as you add them. Bring to a boil. Add chicken, kale, tortellini, remaining 1/4 cup oil, and remaining 1 1/2 teaspoons salt. Simmer until tortellini are al dente, about 5 minutes.
Ladle soup into bowls. Top with Parmesan and additional basil.
