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Chicken Tortellini Soup
Ingredients
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12
ounces skinless, boneless chicken breast halves
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2
teaspoons olive oil
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3
cloves garlic, minced
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2
14 1/2 ounce can reduced-sodium chicken broth
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3
cups sliced fresh mushrooms
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1 3/4
cups water
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2
medium carrots, cut into matchstick strips (1 cup)
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2
cups packed torn fresh purple kale or spinach
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1
teaspoon dried tarragon, crushed
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1
9 ounce package refrigerated cheese-filled tortellini
Directions
1. Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.
2. Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using).
Nutrition Facts
(Chicken Tortellini Soup)
- Servings Per Recipe 6,
- Calories 254,
- Protein (gm) 21,
- Carbohydrate (gm) 27,
- Fat, total (gm) 7,
- Cholesterol (mg) 50,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 927,
- Vitamin C (mg) 19,
- Sodium (mg) 596,
- Calcium (DV %) 101,
- Iron (DV %) 3,
- Vegetables () 2,
- Starch () 1,
- Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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Oops...meant to give this 5 stars and it won't let me change it. Very good as written but even better if you use chicken-herb filled tortellini and add 3 green onions sliced thin. Don't leave out the tarragon, though you can cut the amount in half if you would prefer a more subtle flavor.
12/20/2009 11:00:09 PM Report Abuse