Add vegetables to this no-fuss chicken and pasta soup ready in just 35 minutes – a hearty delightful meal.
Chicken and Cheese-Tortellini Soup
- Prep Time 10 min
- Total 35 min
- Servings 2
- Ingredients 8
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
Instructions
-
Step1Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
-
Step2Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
-
Step3Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.
Nutrition
325
Calories
11g
Total Fat
39g
Protein
20g
Total Carbohydrate
Nutrition Facts
Serving Size: 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
% Daily Value*:
- Iron
- 14%
- 14%
Exchanges:
1 Starch; 1 Vegetable; 5 Very Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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