Chicken Tortellini Soup

Name: Chicken Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (about 2 quarts)
Ingredients: 2 cans (14-1/2 ounces each) chicken broth; 2 cups water; 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes; 1-1/2 cups frozen mixed vegetables; 1 package (9 ounces) refrigerated cheese tortellini; 2 celery ribs, thinly sliced; 1 teaspoon dried basil; 1/2 teaspoon garlic salt; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper

Total Time Prep/Total Time: 30 min.

Yield 8 servings (about 2 quarts)

Test Kitchen Approved

This simple chicken tortellini soup recipe lends an Italian upgrade to traditional chicken noodle soup—and takes only 30 minutes.

Ingredients

2 cans (14-1/2 ounces each) chicken broth
2 cups water
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
1-1/2 cups frozen mixed vegetables
1 package (9 ounces) refrigerated cheese tortellini
2 celery ribs, thinly sliced
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Directions

In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes.
Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

Nutrition Facts

1 cup: 170 calories, 4g fat (2g saturated fat), 37mg cholesterol, 483mg sodium, 20g carbohydrate (2g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

This recipe puts a different spin on traditional chicken noodle soup. I like to use cheese tortellini instead of plain noodles for a pleasant and filling change of pace. This easy creation has become a family favorite that I can count on often. —Jean Atherly, Red Lodge, Montana

Recipe Creator