Pulled Chicken and Tortellini Soup

Veggies, chicken, and tortellini all in one 30 minute soup recipe? We'll never need anything else! This super easy tortellini soup only requires one pot, so it will fit right in with your weekly dinner rotation.

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 6 cups
  • Start to Finish: 35 mins

Pulled Chicken and Tortellini Soup

Directions

  1. In a 4-qt. Dutch oven cook chicken in enough water to cover 8 to 10 minutes or until no longer pink. Remove chicken. If desired, reserve and strain 1 1/2 cups of the cooking water. Discard remaining water.
  2. In Dutch oven bring canned tomatoes and broth to boiling. Stir in tortellini; cook 3 minutes. Stir in asparagus; cook 5 minutes more or just until tortellini and asparagus are tender.
  3. Meanwhile, shred chicken using two forks. Stir chicken and wine into tomato mixture. For a thinner soup, stir in desired amount of the strained cooking water. If desired, serve soup with toppers.

From the Test Kitchen

Variation

You can substitute 3 cups chopped fresh spinach or baby kale for the asparagus. Prepare as directed, except stir in the greens with the wine and heat just until greens are wilted.

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Nutrition Facts (Pulled Chicken and Tortellini Soup)

  • Per serving:
  • 335 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 76 mg chol. ,
  • 761 mg sodium ,
  • 38 g carb. ,
  • 5 g fiber ,
  • 7 g sugar ,
  • 29 g pro.

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