Chicken Tortellini Soup

Angela Pietrantonio


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 ""


★★★★★ 1 vote

10 Min
30 Min


  • 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
  • 2 medium
    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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