Step 1

Saute'

Season chicken thighs with salt and black pepper. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chicken and sauté for 10 minutes until brown.

How to Sauteing

Step 2

Simmer

Add the chicken broth, the lemon juice and Parmesan rind, if using. Cover and simmer for 20 minutes until chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees. Remove the chicken to a cutting board. Turn the heat to high and add the kale and the tortellini. Boil gently for 7 to 10 minutes, until the kale wilts and tortellini is tender.

Step 3

Shred

Shred the chicken into bite-sized pieces. When the tortellini is cooked, turn off the heat and stir the shredded chicken back into the broth.

Step 4

Serve

Ladle Lemon Chicken Broth Bowl with Kale and Cheese Tortellini into a deep soup bowl. Serve with Italian bread, grated Parmesan cheese and extra lemon wedges on the side.

TIP

TIP: Save the rinds from your Parmesan cheese wedges. When you’re simmering a soup or sauce, toss in the Parmesan rind. The flavor of the parmesan will infuse throughout the broth.