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 :
- 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
DIRECTIONS :
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%
TORTELLINI SOUP
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!
