Creamy Chicken Tortellini Soup
Tortellini are a staple pasta in Emilia-Romagna, a north-central region of Italy. They make an excellent hearty addition to soup.
Print Recipe
Serves6 (1 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 medium red pepper, chopped
- 2 cups carrots, sliced
- 4 cloves garlic, minced
- 2 large chicken breasts, boneless and skinless
- 5 cups chicken broth, low-sodium
- 4 cups water
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon crushed red pepper
- 1 8-ounce packaged cheese tortellini
- 5 ounces baby spinach, rinsed and chopped
- 1 tablespoon dried parsley
- 1/4 cup whole milk
Directions
- Heat oil In a large soup pot over medium heat. Add onions and cook 3 minutes.
- Add pepper, carrots and garlic and cook another 3 minutes.
- Add whole chicken breasts, broth, water, thyme, and crushed red pepper. Bring to a simmer. Reduce heat and simmer until chicken cooked, 15-20 minutes.
- Remove chicken to cutting board, let rest 5 minutes and then shred.
- Increase heat to medium for broth. Stir in tortellini to simmering broth. Add chicken back to pot.
- Cook about 10-14 minutes until tortellini heated through.
- Stir in spinach, parsley, and milk. Serve warm.
Recipe Tips
Use canned chicken in place of fresh chicken.
Use egg noodles in place of tortellini.
Keeps in the refrigerator up to 4 days.
Nutrition Facts
Creamy Chicken Tortellini Soup
Amount Per Serving
Calories 284
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 51mg
17%
Sodium 305mg
13%
Potassium 663mg
19%
Total Carbohydrates 30g
10%
Dietary Fiber 4g
16%
Sugars 5g
Protein 24g
48%
Vitamin A
236%
Vitamin C
72%
Vitamin D0%
Calcium
11%
Iron
16%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe