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 min
  • Total Time 35 min
  • Servings 2

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

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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