Chicken Tortellini Soup

For fewer than 300 calories, this soup is a complete meal of chicken, vegetables, and pasta.

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  • 12 ounces skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 2 14 1/2 ounce can reduced-sodium chicken broth
  • 3 cups sliced fresh mushrooms
  • 1 3/4 cups water
  • 2 medium carrots, cut into matchstick strips (1 cup)
  • 2 cups packed torn fresh purple kale or spinach
  • 1 teaspoon dried tarragon, crushed
  • 1 9 ounce package refrigerated cheese-filled tortellini
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Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.
Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using).

nutrition information

Per Serving: cal. (kcal) 254, Fat, total (g) 7, chol. (mg) 50, sat. fat (g) 2, carb. (g) 27, fiber (g) 3, pro. (g) 21, vit. A (RE) 927, vit. C (mg) 19, sodium (mg) 596, calcium (mg) 101, iron (mg) 3, Vegetables () 2, Starch () 1, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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