Tortellini Soup

  • Prep 45 min
  • Total 45 min
  • Servings 6

Ingredients

  • 2 tablespoons butter
  • 2 medium carrots, peeled and chopped (1 cup)
  • 2 medium celery stalks, chopped (1/2 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 2 garlic cloves, finely chopped
  • 2 cartons (32 oz each) Progresso™ reduced-sodium chicken broth (8 cups)
  • 1 package (9 oz) refrigerated cheese-filled tortellini
  • 1 cup chopped cooked chicken
  • 2 cups lightly packed fresh baby spinach leaves
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1/4 teaspoon pepper
  • Freshly grated Parmesan cheese

Steps

  • 1
    In 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on edges. Stir in garlic; cook 30 seconds.
  • 2
    Stir in broth. Heat to boiling; reduce heat. Stir in tortellini and chicken. Simmer 7 to 9 minutes, stirring occasionally, until tortellini are tender.
  • 3
    Stir in spinach, parsley and pepper. Top each serving with cheese.

  • Small stuffed pastas, like tortellini, are just the right size to fit a soup spoon.
  • We used chopped rotisserie chicken for this Tortellini Soup recipe, but feel free to use leftover cooked chicken or turkey instead.
  • Refrigerated tortellini is an easy staple to keep on hand and a great option for this soup recipe.

Nutrition Facts

Serving Size: 1 3/4 Cups
Calories
190
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1160mg
48%
Potassium
300mg
9%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
7%
Sugars
2g
Protein
12g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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