Prep time: 45 mins | Total time: 45 mins | Servings: 6
Are you looking to shake up your chicken noodle routine, then this Tortellini Soup is a must! An Italian classic with broth and tortellini with a cheesy riff. This amazing version of the Tortellini en brodo includes chopped chicken and extra veggies. You can serve this tortellini soup by itself for a hearty meal perfect for chilly days.
Ingredients
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1 c. chopped cooked chicken
2 tbsp butter
2 medium celery stalks, chopped (1/2 c.)
2 medium carrots, peeled and chopped (1 c.)
2 garlic cloves, finely chopped
1 medium onion, chopped (1/2 c.)
1 package (9 ounces) of refrigerated cheese-filled tortellini
2 cartons (32 ounces each) Progresso™ reduced-sodium chicken broth (8 c.)
2 c. lightly packed fresh baby spinach leaves
Freshly grated Parmesan cheese
2 tbsp chopped fresh Italian (flat-leaf) parsley
1/4 tsp pepper
How to make Tortellini Soup
Step 1: Melt the butter in a 4-quart saucepan over medium-high heat. Once the butter has melted, add the carrots, celery, and onion to the pan and cook for about 6 to 8 minutes, stirring often, until the veggies are starting to brown on the edges. Then, add the garlic, stir, and continue to cook for additional 30 seconds.
Step 2: To the veggies in the pan, pour in the broth. Stir and come to a boil. Then, decrease the heat and add the tortellini and chicken. Stir and simmer everything for about 7 to 9 minutes, stirring often, or until the tortellini is tender.
Step 3: Next, add the spinach along with parsley and pepper. Stir well.
Step 4: Ladle the soup into serving bowls and top each with cheese. Enjoy!
Tips:
Tortellini is the perfect small stuffed pasta for this soup. Keep refrigerated tortilla on hand for when you want to make this soup anytime.
For this recipe, I use chopped rotisserie chicken, but you are welcome to use leftover cooked chicken or turkey instead.
Nutrition Facts:
Serving Size: 1 3/4 c., Calories 190, Calories from Fat 80, Total Fat9g14%, Saturated Fat4 1/2g23%, Trans Fat0g, Cholesterol70mg23%, Sodium1160mg48%, Potassium300mg9%, Total Carbohydrate14g5%, Dietary Fiber1g7%, Sugars2g, Protein12g, Vitamin A100%, Vitamin C6%, Calcium10%, Iron8%
Ingredients
- 1 c. chopped cooked chicken
- 2 tbsp butter
- 2 medium celery stalks, chopped (1/2 c.)
- 2 medium carrots, peeled and chopped (1 c.)
- 2 garlic cloves, finely chopped
- 1 medium onion, chopped (1/2 c.)
- 1 package (9 ounces) of refrigerated cheese-filled tortellini
- 2 cartons (32 ounces each) Progresso™ reduced-sodium chicken broth (8 c.)
- 2 c. lightly packed fresh baby spinach leaves
- Freshly grated Parmesan cheese
- 2 tbsp chopped fresh Italian (flat-leaf) parsley
- 1/4 tsp pepper
Instructions
Step 1: Melt the butter in a 4-quart saucepan over medium-high heat. Once the butter has melted, add the carrots, celery, and onion to the pan and cook for about 6 to 8 minutes, stirring often, until the veggies are starting to brown on the edges. Then, add the garlic, stir, and continue to cook for additional 30 seconds.
Step 2: To the veggies in the pan, pour in the broth. Stir and come to a boil. Then, decrease the heat and add the tortellini and chicken. Stir and simmer everything for about 7 to 9 minutes, stirring often, or until the tortellini is tender.
Step 3: Next, add the spinach along with parsley and pepper. Stir well.
Step 4: Ladle the soup into serving bowls and top each with cheese. Enjoy!
Notes
Tortellini is the perfect small stuffed pasta for this soup. Keep refrigerated tortilla on hand for when you want to make this soup anytime. For this recipe, I use chopped rotisserie chicken, but you are welcome to use leftover cooked chicken or turkey instead.
