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4.47
from
26
votes
Chicken Tortellini Soup Recipe
This easy chicken tortellini soup uses staple ingredients and cooks up in less than 30 minutes. It’s perfect for a cold day and oh so simple to whip up!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
lunch, Main Course, Soup
Cuisine:
American, Italian
Servings:
6
people
Calories:
163
kcal
Author:
Becky Hardin
Ingredients
2
tablespoons
olive oil
1
small onion
diced
3
carrots
diced
3
stalks of celery
diced
½
teaspoon
salt
¼
teaspoon
pepper
2
cloves
garlic
minced
1
teaspoon
Italian seasoning
9
ounces
tortellini
1 package
6
cups
chicken broth
2½
cups
cooked shredded chicken
Chopped fresh parsley
Instructions
Heat olive oil in a large dutch oven over medium heat.
2 tablespoons olive oil
Add onion, carrots, celery, and salt and pepper, cook for a few minutes until softened.
1 small onion,
3 carrots,
3 stalks of celery,
½ teaspoon salt,
¼ teaspoon pepper
Stir in garlic and Italian seasoning, cook for another minute.
2 cloves garlic,
1 teaspoon Italian seasoning
Add in tortellini and chicken broth.
9 ounces tortellini,
6 cups chicken broth
Bring the mixture to a boil, and cook pasta until it rises to the top.
Reduce to a simmer and stir in chicken and parsley. Add more chicken broth if needed.
2½ cups cooked shredded chicken,
Chopped fresh parsley
Simmer soup for a couple of minutes, until chicken is heated through.
Season with salt and pepper to taste.
Video
Notes
Storage:
Store chicken tortellini soup in an airtight container in the refrigerator for 3 days.
Nutrition
Calories:
163
kcal
|
Carbohydrates:
10
g
|
Protein:
11
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
34
mg
|
Sodium:
1622
mg
|
Potassium:
455
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
5104
IU
|
Vitamin C:
31
mg
|
Calcium:
38
mg
|
Iron:
1
mg