Chicken Tortellini Soup with Kale

• total time: 35 minutes

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)

Directions

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.

Reduce heat to medium-high. Add onion and celery; 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.