About
One of the most classic soups of all time is now even more comforting! Wonderfully juicy chicken is heated right in the savory broth alongside tender cheese tortellini and hearty beans. The soup is herbaceous, cheesy, and just a bit spicy for true intrigue! You'll know exactly how amazing Italian Chicken Minestrone is from the first bite!
Ingredients
- 1 head garlic
- 3 tablespoons olive oil, divided
- 1 small onion, chopped
- 8 cups chicken stock
- 1 1/4 pounds chicken breast, boneless and skinless
- 1 large piece parmesan cheese rind
- 1 (15.5-ounce) can dark red kidney beans, rinsed and drained
- 2 large carrots, sliced
- 1/4 teaspoon crushed red pepper
- 1 (9-ounce) package refrigerated four-cheese tortellini
- 1 bunch curly kale, stems discarded, leaves torn
- 2 tablespoons prepared pesto, plus more, to taste, for serving
- kosher salt, to taste
- freshly ground black pepper, to taste
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Cut the pointed end off of the garlic head, exposing the cloves.
Step 3 -Place the garlic head on a piece of aluminum foil.
Step 4 -Drizzle the garlic head with 1 tablespoon of the olive oil and wrap it tightly with the foil.
Step 5 -Bake the garlic head until soft, about 35-40 minutes.
Step 6 -Allow the garlic head to cool.
Step 7 -Squeeze the garlic pulp into a bowl and mash it into a paste.
Step 8 -In a large pot or a Dutch oven over medium-high heat, add the remaining olive oil.
Step 9 -Add the onions and cook, while stirring occasionally, until golden-brown, about 4-6 minutes.
Step 10 -Add the chicken stock, the chicken breasts, and the parmesan rind to the pot and bring the mixture to a boil.
Step 11 -Reduce the heat to low and cover the pot.
Step 12 -Simmer until the chicken breasts reach an internal temperature of 165 degrees F, about 25-30 minutes.
Step 13 -Transfer the chicken breasts from the pot and shred them with two forks.
Step 14 -Return the shredded chicken to the pot.
Step 15 -Add the beans, the carrots, the crushed red pepper, and 2 tablespoons of the reserved mashed garlic.
Step 16 -Cover the pot and simmer until the flavors meld together, about 15 minutes.
Step 17 -Add the tortellini and cook uncovered, while stirring occasionally, until it is almost al dente, about 4-6 minutes.
Step 18 -Add the kale to the pot and cook until the tortellini is al dente and the kale is tender, about 2-4 minutes.
Step 19 -Transfer the pot from the heat.
Step 20 -Remove and discard the parmesan rind.
Step 21 -Add 2 tablespoons of the pesto to the soup and stir to combine.
Step 22 -Season the soup with the salt and the pepper.
Step 23 -Serve the soup with the extra pesto.

























