chicken tortellini soup

★★★★★ 1
mrsjoepie avatar
By Angela Pietrantonio
from Woonsocket, RI

I make alot of soups at home, this one is just terrific! My family loves tortellini and this is nice way to serve it up! I always have a nice Italian loaf of bread to dip! From "bhg.com"

★★★★★ 1
serves 6
prep time 10 Min
cook time 30 Min

Ingredients For chicken tortellini soup

  • 12 oz
    skinless, boneless chicken breast halves
  • 2 tsp
    olive oil
  • 3 clove
    garlic, minced
  • 2
    14 1/2 ounce can reduced-sodium chicken broth
  • 3 c
    sliced fresh mushrooms
  • 1 3/4 c
    water
  • 2 md
    carrots, cut into matchstick strips (1 cup)
  • 2 c
    packed torn fresh purple kale or spinach
  • 1 tsp
    dried tarragon, crushed
  • 1
    9 ounce package refrigerated cheese-filled tortellini

How To Make chicken tortellini soup

  • 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). 6 points per serving

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