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.

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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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; protein 21.7g 44% DV; carbohydrates 32.6g 11% DV; fat 7.9g 12% DV; cholesterol 58.9mg 20% DV; sodium 2076.1mg 83% DV. Full Nutrition
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