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Chicken Tortellini Soup
Ingredients
- 12 ounces skinless, boneless chicken breast halves
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 2 14 1/2ounce can reduced-sodium chicken broth
- 3 cups sliced fresh mushrooms
- 1 3/4 cups water
- 2 medium carrots, cut into matchstick strips (1 cup)
- 2 cups packed torn fresh purple kale or spinach
- 1 teaspoon dried tarragon, crushed
- 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,
- cal. (kcal) 254,
- Fat, total (g) 7,
- chol. (mg) 50,
- sat. fat (g) 2,
- carb. (g) 27,
- fiber (g) 3,
- pro. (g) 21,
- vit. A (RE) 927,
- vit. C (mg) 19,
- sodium (mg) 596,
- calcium (mg) 101,
- iron (mg) 3,
- Vegetables () 2,
- Starch () 1,
- Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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