Chicken Stew with Tortellini

Dress up leftover chicken by stirring it into this easy-to-prepare stew. Yellow squash and sweet pepper accompany plump tortellini and beet greens.

Chicken Stew with Tortellini
7-1/2 cups
35 mins
by 4.5 3  people
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  • 2 cups water
  • 1 14 ounce can reduced-sodium chicken broth
  • 1 medium yellow summer squash
  • 6 cups torn beet greens, turnip greens, or spinach
  • 1 green sweet pepper, coarsely chopped
  • 1 cup dried cheese-filled tortellini pasta
  • 1 medium onion, cut into thin wedges
  • 1 medium carrot, sliced
  • 1 1/2 teaspoons snipped fresh rosemary
  • 1/2 teaspoon salt-free seasoning blend
  • 1/4 teaspoon pepper
  • 2 cups chopped cooked chicken
  • 1 tablespoon snipped fresh basil
In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into 1/2-inch slices. Add squash, greens, sweet pepper, pasta, onion, carrot, rosemary, seasoning blend, and pepper to Dutch oven.
Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.
Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Makes 6 servings (7-1/2 cups).

nutrition information

Per Serving: cal. (kcal) 234, Fat, total (g) 6, chol. (mg) 45, sat. fat (g) 1, carb. (g) 22, fiber (g) 3, pro. (g) 22, vit. A (RE) 1174.47, vit. C (mg) 32.48, sodium (mg) 530, calcium (mg) 141.35, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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