Chicken Tortellini Soup
Comfort Food, Fresh or Frozen
Prep Time
40 minutes
Number of Servings
Serves 6
Ingredients

  • Broth

    • 6 cups low-sodium chicken broth
    • 1 celery stalk, diced
    • [q:1 1/2] cups frozen diced carrots or sliced fresh carrots, blanched
    • [q:1/4] tsp dried rosemary
    • 1 Tbsp dried parsley

  • Soup

    • 2 cups chopped cooked chicken breast
    • 2 cups fresh or frozen cheese tortellini (about [q:7 1/2] oz)
    • Salt and freshly ground black pepper

  • Garnish (optional)

    • Minced fresh parsley
    • Fresh thyme leaves
Directions

  1. Prepare The Broth

    1. Combine chicken broth, celery, carrots, rosemary, and parsley.

  2. Freeze for Later (optional)

    1. Put broth ingredients in a labeled gallon-size freezer bag. Seal, removing as much air as possible.
    2. Place cooked chicken and fresh or frozen tortellini in another labeled gallon-size freezer bag. Seal, removing as much air as possible.
    3. Place both bags together as a kit, seal, and freeze.
    4. Before cooking, place bags in the refrigerator for at least 12 hours or up to 24 hours to thaw.

  3. Finish and Serve

    1. Put broth ingredients into a large pot. Bring to a boil over high heat. Immediately reduce heat to medium-high and boil for 5 minutes, until carrots and celery are tender.
    2. Add cooked chicken and tortellini; season to taste with salt and pepper. Simmer, stirring, for 3 to 4 minutes, until tortellini are tender and filling is hot. Remove from heat.
    3. Ladle into bowls. Sprinkle with pepper and parsley and thyme, if using.
Nutrition Info
295 Calories, 26 g Protein, 23 g Carbohydrates, 2 g Fiber, 11 g Total fat (4 g sat), 430 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin K, [nut:4] Phosphorus, [nut:3] Vitamin A, Vitamin B6, [nut:2] Vitamin B2 (riboflavin), Vitamin B12, [nut:1] Vitamin B1 (thiamine), Vitamin C, Calcium, Folate, Iron, Potassium, Zinc