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Chicken Tortellini Soup (Tortellini in Brodo)
Chicken tortellini soup (tortellini in brodo) is one of those easy dinner ideas that you can cook in just 15 minutes. It is a complete meal that contains cheese tortellini, chicken, and tomato pieces in a tasty broth, making a simple and comforting meal for busy weeknights.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 399 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 8 oz skinless boneless chicken breast small cubed (You may replace it with skinless boneless chicken thighs)
- Salt and ground white pepper to taste or you can use black pepper
- 2 tablespoons olive oil not extra-virgin
- ½ medium yellow onion small diced (or you can use white onion)
- 3 cloves of garlic minced
- ½ cup dry white wine
- 8 cups chicken broth homemade or store-bought
- 1 bay leaf
- 7 oz chicken or cheese tortellini uncooked (200 g), use dry, refrigerated, or frozen tortellini. The latter may take a little longer to cook.
- 1 large tomato peeled, deseeded, and small diced. If you want, use drained canned diced tomatoes (You may use about 1 to 2 cups baby spinach instead if you prefer)
- ¼ cup chopped Italian parsley
Instructions
- Pat dry the chicken and season with salt and pepper to taste. Reserve.
- Heat a medium no-stick pot over medium heat, add the olive oil, and sauté the onion for about 3-4 minutes or until translucent. Add the seasoned cubed chicken and cook for about 5 minutes, stirring now and then. Add the garlic and cook for about 1 minute, stirring once and a while.
- Pour in the wine and let almost evaporate. Then, add the broth and the bay leaf.
- Increase the heat to medium-high and bring to a boil. Add the tortellini and let cook for about 8-10 minutes (or for the time stated in your package), or just until becomes al dente.
- Remove from the heat, add the tomato, and let rest for about 3 minutes. Adjust the salt and pepper to your taste, discard the bay leaf, and stir in the parsley.
- Serve with garlic bread or a hard-crusted crust. If you want, sprinkle some grated Parmesan cheese on top of the soup. Enjoy!
Cup of Yum
Notes
- How to Store
- Let the chicken tortellini soup cool and then store in an airtight container in the fridge for up to 2 days.
- Freeze either in airtight containers or gallon-sized freezer zipper bags. Because liquids expand when frozen, leave about an inch at the top of the bag to allow expansion. To avoid freezer burn, remove any excess air.
- Lay the soup bags down in a flat single layer on cookie sheets and place them in the freezer on a level surface. After they are frozen, stack the bags up on their side in the freezer to save space.
- Thaw in the fridge overnight.
- Reheat over low heat on the stovetop or in the microwave at 60% power, avoiding overcooking any ingredients before heating through.
Nutrition Information
Calories
399kcal
(20%)
Carbohydrates
34.7g
(12%)
Protein
22.8g
(46%)
Fat
16.7g
(26%)
Saturated Fat
3.6g
(18%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5.7g
Trans Fat
0.01g
Cholesterol
76.9mg
(26%)
Sodium
2258.7mg
(94%)
Potassium
438.6mg
(13%)
Fiber
3.5g
(14%)
Sugar
5.5g
(11%)
Vitamin A
688.8IU
(14%)
Vitamin C
11.6mg
(13%)
Calcium
111mg
(11%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 399
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 34.7g | 12% |
| Protein | 22.8g | 46% |
| Fat | 16.7g | 26% |
| Saturated Fat | 3.6g | 18% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5.7g | 29% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 76.9mg | 26% |
| Sodium | 2258.7mg | 94% |
| Potassium | 438.6mg | 9% |
| Fiber | 3.5g | 14% |
| Sugar | 5.5g | 11% |
| Vitamin A | 688.8IU | 14% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 111mg | 11% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.