Chicken and Cheese-Tortellini Soup

Chicken and Cheese-Tortellini Soup

Add vegetables to this no-fuss chicken and pasta soup ready in just 35 minutes – a hearty delightful meal.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

2

2

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
  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.
Makes 2
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Good 2 Know
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 Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 5 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.