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
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. 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!