Chicken Tortellini Soup (JanaLeeV)
I always make this soup after Thanksgiving with my left over Turkey. So easy and so good on those chilly days when a bowl of soup with a big thick slice of italian bakery bread is just what you need.
Tastes like it took all day to make it!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
variant
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
- salt and pepper to taste
- 1/2 cup parmesan cheese grated
- 1 cup onion diced
- 8 cups chicken broth
- 4 cups (1 lb.) cooked chicken or turkey chopped
- 2 cups celery sliced small
- 2 cups carrots sliced
- 9 oz package refrigerated cheese tortellini (3 cups)
- 1 - 9 oz package baby spinach fresh
- Carbohydrate 15.2370969276633 g
- Cholesterol 44.380250001168 mg
- Fat 5.54244667967267 g
- Fiber 1.79373834553416 g
- Protein 17.6304434348539 g
- Saturated Fat 1.95747891016229 g
- Serving Size 1 1 cup (293g)
- Sodium 700.944467192011 mg
- Sugar 13.4433585821292 g
- Trans Fat 0.914745753811253 g
- Calories 182 calories
*Sweat onion, celery and carrots in 2 tbsp olive oil in a large stockpot over medium heat for 10 minutes *Stir in chicken broth, bring to a boil at medium-high heat *Add the chicken and tortellini, reduce heat to simmer until tortellini is cooked through, 6 to 8 minutes. Be careful not to overcook tortellini or they will get "mushy"! *Just before serving, stir in fresh spinach and let simmer for a minute. *Season with salt and pepper *Ladle soup into bowls and sprinkle with Parmesan Cheese. .
