Chicken Tortellini Soup
45 min·American
Ingredients
- 1 tablespoon olive oil
- ½ onion chopped
- 1 pound boneless skinless chicken breasts cut into bite sized pieces
- 1 carrot chopped
- 1 rib celery chopped
- 1 teaspoon Italian seasoning
- 1 (14.5 ounce each) can diced tomatoes with juices
- 6 cups chicken broth
- 1 (12 ounce each) package refrigerated cheese tortellini
- 2 cups chopped fresh spinach or kale, lightly packed
- 1 bay leaf
- shredded Parmesan cheese for serving
Instructions
5 steps
- 1
Season chicken with salt & pepper.
- 2
In a large dutch oven, cook onion and chicken until browned (chicken does not need to be cooked through).
- 3
Add seasonings, chicken broth, tomatoes, carrots, celery, and bay leaf. Simmer 10 minutes.
- 4
Remove the bay leaf. Stir in tortellini and spinach, simmer an additional 7 minutes or until tortellini is tender.
7 min - 5
Garnish with parmesan cheese if desired.
Progress
0 / 5 steps
Nutrition
Per serving (based on 8 servings)
Calories
242cal
Protein
20.0g
Carbs
24.0g
Fat
7.0g
Fiber
3.0g
Sugar
3.0g
Sodium
923mg
