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!
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★★★★★ 1 vote

10 Min
30 Min


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12 oz
skinless, boneless chicken breast halves
2 tsp
olive oil
3 clove
garlic, minced
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
9 ounce package refrigerated cheese-filled tortellini

How to Make Chicken Tortellini Soup


  • 1Rinse 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.
  • 2Bring 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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About Chicken Tortellini Soup

Other Tags: Quick & Easy, Healthy

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