Chicken, Vegetable, and Tortellini Soup Recipe

Chicken, Vegetable, and Tortellini Soup

A chilly weeknight calls for this quick and hearty soup, starring chicken and cheese-stuffed tortellini.

Serves: 4Prep: 15 minutesCook: 20 minutesTotal: 35 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 2 boneless, skinless, chicken breasts
  • 2 teaspoons olive oil
  • 3 garlic clove, minced
  • 3 1⁄2 cups Simple Truth Organic™ Free Range Chicken Broth Fat Free
  • 8 ounces Simple Truth Organic™ Sliced White Mushrooms
  • 1 3⁄4 cups water
  • 2 Simple Truth Organic™ Whole Carrots, peeled and cut into matchstick strips
  • 1 tablespoon Simple Truth Organic™ Tarragon
  • 2 cups fresh spinach
  • 1 ounce (9 oz.) fresh cheese tortellini
  • 1⁄4 cup Parmesan cheese

Directions

  • Rinse chicken and pat dry. Cut chicken into ¾" cubes.
  • In large stockpot over medium-high heat, cook chicken and garlic for 5 to 6 minutes in olive oil until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots and tarragon.
  • Simmer on medium low heat for 20 minutes until heated through. Cook tortellini and spinach for 10 minutes until tender, but still firm to bite. To serve, ladle into bowls and sprinkle with freshly grated Parmesan cheese.

Serves: 4

Ingredients

  • 2 boneless, skinless, chicken breasts
  • 2 teaspoons olive oil
  • 3 garlic clove, minced
  • 3 1⁄2 cups Simple Truth Organic™ Free Range Chicken Broth Fat Free
  • 8 ounces Simple Truth Organic™ Sliced White Mushrooms
  • 1 3⁄4 cups water
  • 2 Simple Truth Organic™ Whole Carrots, peeled and cut into matchstick strips
  • 1 tablespoon Simple Truth Organic™ Tarragon
  • 2 cups fresh spinach
  • 1 ounce (9 oz.) fresh cheese tortellini
  • 1⁄4 cup Parmesan cheese

Directions

  • Rinse chicken and pat dry. Cut chicken into ¾" cubes.
  • In large stockpot over medium-high heat, cook chicken and garlic for 5 to 6 minutes in olive oil until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots and tarragon.
  • Simmer on medium low heat for 20 minutes until heated through. Cook tortellini and spinach for 10 minutes until tender, but still firm to bite. To serve, ladle into bowls and sprinkle with freshly grated Parmesan cheese.