Chicken & Cheese Tortellini Tuscan Soup
A few, quality store bought ingredients are all simmered together in a rich broth to make the perfect chicken soup with pillows of cheese tortellini and beans.
Servings: 8
Calories: 161kcal
Ingredients
- 2 tablespoons olive oil
- 2 stalks celery - chopped
- 2 carrots - choppped
- 1 small onion - chopped
- 1 tablespoon garlic - minced
- 2 teaspoons salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 8 cups chicken or vegetable stock
- 1 roasted chicken breast - shredded (1-1 ½ cups)
- 1 8oz can white beans - drained and rinsed
- 1 8 oz package cheese tortellini
- 1 lemon - juiced
Instructions
- In a a large dutch oven or stock pot, heat olive oil over medium setting. Add celery, carrots and onion. Cook until vegetables are translucent, about 3 to 4 minutes. Add garlic and cook for 1 minute more. Add salt, pepper and dried herbs, stirring in to cooked vegetables.
- Add stock, shredded chicken and white beans. Stir to incorporate all ingredients. Turn burner down to low and simmer for 15 minutes.
- Add tortellini and cook for an additional 5 minutes until cheese pasta is heated throughout. Stir in lemon juice. Taste and adjust season.
- Serve hot, with a sprinkle of Parmesan cheese.
Notes
Recipe Variations:
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- Chicken Alternatives: Feel free to toss in rotisserie chicken to speed up the soup and make it ultra-easy.
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- Spice Options: If you don't have the seasonings listed, you can use poultry seasoning.
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- Bone Broth: Try using chicken bone broth for a bit of added protein.
Nutrition
Serving: 1cup | Calories: 161kcal | Carbohydrates: 11g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 952mg | Potassium: 362mg | Fiber: 1g | Sugar: 4g | Vitamin A: 105IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg