Yummy chicken soup with tortellini...something I've 'thrown together' for years now. It has always been a favorite when I've made if for potlucks. It also tastes very good with egg noodles (homemade or store-bought) instead of tortellini.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • Heat olive oil in a large soup pot over medium heat. Add chicken and garlic; cover. Cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes.

  • Pour chicken broth, basil, thyme, rosemary, and paprika into the pot with the chicken; bring to a boil over medium-high heat. Add carrots, celery, corn, and onion; continue to boil until carrots are crisp-tender, 3 to 4 minutes.

  • Pour tortellini into the soup pot and bring to a boil. Cook for 10 minutes and add green onions and spinach. Continue cooking until tortellini are tender, about 2 minutes more. Season with salt and pepper.

Cook's Notes:

You can also use chicken bouillon cubes with water or made-from-scratch chicken broth as a substitute for canned/packaged chicken broth.

You can substitute fresh or frozen tortellini for dry if desired.

Nutrition Facts

285 calories; 7.9 g total fat; 59 mg cholesterol; 2076 mg sodium. 32.6 g carbohydrates; 21.7 g protein; Full Nutrition