My 16 year old son has proclaimed, “This is the best soup you have ever made!” and requests it often. It has been on repeat in our house; it combines all the familiar flavors of an Italian classic into a comforting, hearty soup. The best part is that it comes together quickly so you can have a delicious dinner for your family in no time.  ~Kathy

1/2 c. chopped yellow onion

1 T. minced garlic

1/4 c. chopped kale or spinach, optional

1 T. oil

1 T. butter

2 c. chicken broth

4 c. Tomato juice or V8

22 oz. jar marinara sauce (I use Rao’s)

1 tsp. Italian seasoning

1 tsp garlic powder

12 oz. bag tortellini (I use dry Barilla spinach & cheese), cooked al dente

2 c. cooked, diced chicken (I use rotisserie)

2 T. heavy cream

shredded Parmesan cheese

garlic croutons

pinch of salt (plus some for pasta water)

pinch of black pepper 

In a large stockpot, over medium heat add oil, butter, onion, and kale/spinach, if using.  Add a pinch of salt and pepper. Sauté until onions are soft. Add minced garlic and sauté for another minute. Add broth, tomato juice, and marinara; stir to combine. Increase heat to medium high.   Add Italian seasoning and garlic powder. Bring to a simmer and continue for ten minutes, reducing heat if necessary. Meanwhile, in another pot bring salted water to a boil. Cook tortellini according to package directions; then drain. Stir chicken into soup mixture; continue to simmer for 5 minutes and carefully add in drained pasta. Stir in heavy cream and remove from heat. Serve topped with shredded Parmesan cheese and croutons.

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