You guys…..you guys.
I feel like I can speak for Adam as well when I say thank you so much for all your sweet comments, emails, texts, tweets, messages….we are blown away. Thank you! We are excited — very, very excited! We are thinking of a wedding in late May or early June in Texas…I guess that means I need to crackin’ with all the planning! As this is a totally new experience for me, I am relying heavily on lots of help from friends who know more of what they’re doing. I’m determined that this wedding will make me crafty! Thank goodness for Pinterest, huh? I’m attempting my first little DIY project this weekend so I’ll have to let y’all know how that turns out. I don’t have the best record with DIY projects but there are a few I’d love to do for the wedding, so I’m trying to train myself to be better.
Now we can get back to our normally scheduled food post. This is the first meal I made for my fiancé. That feels fun to say. He came over for dinner on Wednesday night and I wanted to make something easy and comforting since it was cold and drizzly outside. So, I lit a bunch of candles and a fire in the fireplace and made this soup. We loved it.
This creamy soup is made easy with a delicious rotisserie chicken from the grocery store. Seriously, I love those things — they save SO much time! I just shredded up the chicken and tossed it in some broth, along with veggies, whole wheat cheese tortellini, a touch of cream and some bright green kale. Dinner was ready in under thirty minutes. Boom.
Adam said this soup was delicious and tasted almost like chicken n’ dumplings, his favorite meal. I took that as a good sign.
Enjoy your weekend, guys!! And thanks again for all your engagement well wishes…it means the world to us!
Creamy Chicken Tortellini Soup with Kale
1/2 yellow onion, minced
1 large stalk celery, chopped
2 carrots, chopped
1 tbsp olive oil or butter
2 tbsp flour
2 cups roughly chopped cooked rotisserie chicken
2 quarts chicken stock
1/4 tsp garlic powder
1 large bunch kale, roughly chopped
9 oz package fresh cheese tortellini
1/2 cup heavy cream or half & half
1.5-2 tsp salt
pepper to taste
freshly grated Parmesan cheese for serving
Heat the oil or butter in a heavy bottomed-pot over medium heat. When hot, add the onion, celery and carrot. Saute until veggies are just tender and the onion is translucent. Sprinkle in the flour and mix well to coat all the veggies. Continue sauting for another 1-2 minutes, stirring constantly.
Slowly pour in the chicken stock, reserving about two cups. Add the chopped chicken, garlic powder, tortellini and salt and bring mixture to a boil. Reduce heat and simmer for about five minutes until veggies are tender and pasta is plump and soft.
Stir in the cream and the kale. Continue simmering for another couple minutes until kale wilts in the soup. Season with additional salt and pepper to taste. If your soup appears too thick, add the remaining stock. Sprinkle Parmesan on top before serving. Since there’s pasta in this soup, it will thicken up a lot as it cools and the pasta retains more and more liquid. The extra stock comes in handy when re-heating leftovers!