Chicken Tortellini Soup
A hearty Chicken Tortellini Soup made with poached chicken, tortellini, and seasonal vegetables, ready in under 40 minutes.
Equipment
- Dutch oven
- soup pot
Ingredients
- 7 cups chicken broth
- 2 inches Parmigiano-Reggiano cheese rind optional
- 1 pound boneless, skinless chicken breasts
- 2 carrots peeled and thinly sliced into coins
- 2 stalks celery thinly sliced
- 1.5 teaspoons Italian seasoning
- 8 ounces fresh spinach tortellini
- 2 cups baby greens baby kale, spinach, or Swiss chard
- Salt to taste
- Freshly-ground black pepper
- 0.5 cup Freshly grated Parmigiano Reggiano
Instructions
- Poach the chicken: Bring the chicken broth and cheese rind to a boil in a Dutch oven or soup pot over high heat. Add the chicken breasts, cover, and turn the burner off immediately. Let it sit for 20 minutes until cooked through. Chop the chicken and set aside. Discard the cheese rind.
- Add the vegetables: Add the carrots, celery, and Italian seasoning to the pot and bring to a simmer over medium-high heat. Simmer until tender, 8 to 10 minutes.
- Add the tortellini: Add the tortellini and cook at a gentle simmer until tender, 3 to 4 minutes.
- Stir in the chicken and greens: Reduce heat to low, stir in the chicken and baby greens and cook until just wilted, 2 to 3 minutes.
- Finish and serve: Season with salt and pepper. Divide the soup into bowls, sprinkle with parmesan cheese and serve immediately.
Notes
The soup is best served immediately. Store tortellini separately if leftovers to prevent sogginess. Reheat combined over medium low heat until hot.
Nutrition
Serving: 1servingCalories: 261.4kcalCarbohydrates: 21.7gProtein: 26.6gFat: 7.3gSaturated Fat: 2.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.3gTrans Fat: 0.01gCholesterol: 77.3mgSodium: 1449.4mgPotassium: 434.5mgFiber: 1.9gSugar: 3.3gVitamin A: 3763.1IUVitamin C: 5.3mgCalcium: 201.7mgIron: 1.5mg
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