Chicken Tortellini Soup
Think of this soup as chicken noodle with an Italian flourish. Don’t wait to come down with a cold to try it!
Makes: 12 cups Total time: 1 hour
| 2 | cups diced onion2 cups |
| 2 | cups sliced celery2 cups |
| 1 | cup sliced carrot1 cup |
| 1 | Tbsp. minced garlic1 Tbsp. |
| 1 | Tbsp. Italian seasoning1 Tbsp. |
| 2 | Tbsp. olive oil2 Tbsp. |
| ¼ | cup dry sherry 1/4 cup |
| 8 | cups low-sodium chicken broth8 cups |
| 3 | cups refrigerated cheese-filled tortellini (9 oz.)3 cups |
| 4 | cups boneless, skinless chicken, cooked and chopped (1 lb.)4 cups |
| Salt and pepper to taste | |
| Thinly sliced fresh basil |
Sweat onion, celery, carrot, garlic, and Italian seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally.
Deglaze pan with sherry and simmer until liquid is nearly evaporated. Stir in broth, bring to a boil, then reduce heat and simmer 10 minutes. Add tortellini and chicken, and simmer, partially covered, until tortellini is cooked through, 8–10 minutes. Season with salt and pepper.
Garnish each serving with basil.
Nutrition Information
Per cup: 169 cal; 5g total fat (2g sat); 34mg chol; 216mg sodium; 15g carb; 1g fiber; 15g protein (3g sugars)
Dry sherry gives the soup a slightly sweet taste, but if you don’t have any sherry, dry white wine works fine.
The tortellini will absorb a lot of the broth, so cook it in the soup just before you plan to serve it.
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