In the culinary diaspora, the flavor-packed cheese tortellini has claimed a special place. Known for its versatility, it pairs perfectly well with almost anything, be it a sienna-toned brown butter or a ruby-red, tangy marinara. But today, we're taking it a step further by nestling cheese tortellini into a deeply savory, tomato-based soup, peppered with chunks of succulent chicken and strands of kale, turning every mouthful into a rich textural symphony.

It's a perfect quick main-course soup - ideal for any day of the week. The tortellini requires only a brief swim of five minutes in the simmering broth to reach perfection. And the kale, with its hardy texture, simmers beautifully without melting away or turning into a mush, adding plenty of chew to your soup. However, thin slices of kale work best, ensuring each spoonful is evenly balanced.

The tomatoes in this recipe demand special attention. Make sure to resist temptation and refrain from dumping the entire can into the soup. Draining the tomatoes before uses helps concentrate their flavor, generating a more robust taste.

For this hearty soup, here's what you'll need:

• 6 tablespoons olive oil (divided)
• 1 pound boneless, skinless chicken thighs
• 1/2 teaspoon black 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 (around 2 tablespoons)
• 1/4 cup fresh basil leaves (more for garnish)
• 1/2 cup dry white wine
• 1 tablespoon tomato paste
• 4 cups unsalted chicken stock
• 1 can (28-ounce) whole peeled tomatoes (drained)
• 4 cups stemmed and thinly sliced lacinato kale (from one bunch)
• 1 package (8-ounce) refrigerated cheese tortellini
• 2 ounces grated parmesan cheese (approximately 1/2 cup)

Begin by heating 2 tablespoons of oil in a large dutch oven over high heat. Season your chicken with pepper and a teaspoon of salt and brown it for 2 to 3 minutes per side. After allowing it to rest for 5 minutes, cube the chicken and put it aside.

Reduce the heat to medium-high and add the onion and celery. Cook them until tender, stirring occasionally, for roughly 3-4 minutes. Add in garlic and basil, stirring frequently, for two minutes. Add the wine and tomato paste. Let it come to a boil and reduce until nearly all liquid has evaporated. This should take about 3 to 4 minutes.

Stir in the chicken stock, and add tomatoes, crushing them with your hands as you do. Bring it to a boil. Now, add your chicken, kale, tortellini, the remaining olive oil, and the rest of the salt. Let it simmer until the tortellini are perfectly al dente, which should be about 5 minutes.

Serve the soup in bowls, topped with parmesan and additional basil.

This recipe is a product of culinary genius Robin Bashinsky, and the text has been written by food scribe Jodie Kautzmann.