Chicken Tortellini Soup
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs 10 mins
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Total Time
4 hrs 25 mins
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Servings
6 servings (2 cups each)
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Calories
380 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken Tortellini Soup
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This delicious Chicken Tortellini Soup is everything a hearty fall soup should be, and it’s easy to make in your slow cooker or Instant Pot. Cheese-filled tortellini take the place of dumplings for cheers all around, no matter who’s at the table or what the weather’s like.
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Ingredients
- 1 pound boneless skinless chicken breasts (see note 1)
- 1 medium onion peeled and finely chopped
- 1 medium carrot peeled and cut into coins
- 1 celery rib chopped
- 8 cups chicken broth
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 1 bay leaf
- 18 ounces refrigerated cheese tortellini (see note 2)
- Salt and freshly ground black pepper
- minced fresh parsley for garnish, optional
Instructions
- In the bottom of a slow cooker, add chicken, onions, carrots, and celery. Add chicken broth, thyme, and bay leaf. Cover and cook on HIGH for 4 to 5 hours or LOW for 5 to 6 hours.
- Transfer chicken to a cutting board or bowl and shred with two forks. Return to slow cooker and add tortellini.
- Cook until tortellini is tender, about 10 to 15 minutes longer. Remove bay leaf, season to taste with salt and pepper, and garnish with fresh parsley if desired.
Notes
- This recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.
- Chicken. Boneless, skinless, chicken breasts are easy, but you can use any cut of chicken at all. The skin and bones get discarded when the chicken is shredded. To substitute leftover chicken, add it to the slow cooker with the cheese tortellini in Step 2.
- Cheese tortellini. This recipe calls for the fresh variety, which can be found in the refrigerated section of the grocery store. To substitute frozen or dried cheese tortellini, cook according to package directions.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Yield: This recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.
Nutrition Information
Show Details
Serving
2 cups
Calories
380kcal
(19%)
Carbohydrates
41g
(14%)
Protein
31g
(62%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
81mg
(27%)
Sodium
1617mg
(67%)
Potassium
607mg
(17%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1783IU
(36%)
Vitamin C
26mg
(29%)
Calcium
156mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings (2 cups each)
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 380kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 31g | 62% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 1617mg | 67% |
| Potassium | 607mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1783IU | 36% |
| Vitamin C | 26mg | 29% |
| Calcium | 156mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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