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Chicken and Cheese-Tortellini Soup

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By Betty Crocker Kitchens
Updated Aug 27, 2010
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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
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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

  • Step 
    1
    Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
  • Step 
    2
    Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
  • Step 
    3
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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