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Chicken and Cheese-Tortellini Soup

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  • Prep 10 min
  • Total 35 min
  • Servings 2
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Add vegetables to this no-fuss chicken and pasta soup ready in just 35 minutes – a hearty delightful meal.
Updated Aug 27, 2010
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Ingredients

  • 2 boneless, skinless chicken breast halves (about 1/2 pound)
  • 1 medium carrot, sliced (1/2 cup)
  • 2 to 3 medium green onions, sliced (1/4 cup)
  • 1/2 cup cubed parsnip
  • 3 cups chicken broth
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried marjoram leaves
  • 3 ounces uncooked refrigerated or frozen (thawed) cheese-filled tortellini (about 1/2 cup)
  • 2 tablespoons grated Parmesan cheese

Steps

  • 1
    Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
  • 2
    Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
  • 3
    Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Enjoy this hearty soup as a main course for lunch or for a light supper. Looking for ways to eat more vegetables? Stir in fresh or frozen greens like spinach along with the tortellini.

Nutrition

325 Calories, 11g Total Fat, 39g Protein, 20g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
325
Calories from Fat
100
Total Fat
11g
Saturated Fat
4g
Cholesterol
110mg
Sodium
1780mg
Total Carbohydrate
20g
Dietary Fiber
3g
Protein
39g
% Daily Value*:
Iron
14%
14%
Exchanges:
1 Starch; 1 Vegetable; 5 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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