Name: Becka's Chicken Tortellini Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 4 skinless, boneless chicken breasts, cubed; 1 clove garlic, minced, or more to taste; 3 ½ (32 fluid ounce) containers chicken broth; 2 teaspoons dried basil; 2 teaspoons ground thyme; 1 teaspoon ground dried rosemary; 1 teaspoon paprika; 6 carrots, sliced; 4 stalks celery, sliced; 3 ears corn, shucked and kernels removed; 1 onion, chopped; 2 ½ cups dry cheese tortellini; 1 bunch green onions, chopped; ½ bunch fresh spinach, chopped; salt and pepper to taste

Directions

Step 1

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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Step 2

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.
Step 3

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.

Tips

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

Nutrition Facts

Per Serving:

285 calories; protein 21.7g; carbohydrates 32.6g; fat 7.9g; cholesterol 58.9mg; sodium 2076.1mg. Full Nutrition

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Ingredients

Directions

Cook's Notes:

Tips

Nutrition Facts

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Ingredients

Directions

Cook's Notes:

Tips

Nutrition Facts