Chicken And Kale Tortellini Soup

• 1 pound boneless skinless chicken breasts, cut into 1-1/4-inch cubes
• 2 garlic cloves, minced
• 1-1/2 teaspoons Italian seasoning
• 1/4 teaspoon pepper
• 6 cups chicken broth
• 1 package (20 ounces) refrigerated cheese tortellini
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
• 4 cups coarsely chopped fresh kale (about 2 ounces)
• Shaved Parmesan cheese, optional

1. Place first five ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until chicken is no longer pink, 2-3 hours.
2. Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low until tortellini and kale are tender, about 30 minutes, stirring halfway. Serve immediately. If desired, top with cheese.

chicken breasts, garlic, italian seasoning, pepper, chicken broth, refrigerated cheese tortellini, cannellini beans, hearts, fresh kale, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-and-kale-tortellini-soup/ (may not work)