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Zesty Chicken Tortellini Soup Recipe

Zesty Chicken Tortellini Soup Recipe photo by Taste of Home

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I love coming home knowing this soup is waiting for me. Don't hesitate to toss in whatever veggies you have on hand. —Nancy Latulippe, Simcoe, Ontario

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Zesty Chicken Tortellini Soup Recipe

Prep: 40 min. Cook: 10 min. + freezing

Yield: 6 Servings

40 10 50

Ingredients

4 cups reduced-sodium chicken broth
4 cups reduced-sodium beef broth
6 boneless skinless chicken thighs (about 1-1/2 pounds)
4 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 envelope reduced-sodium onion soup mix
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
2-1/2 cups frozen cheese tortellini

Directions

In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a meat thermometer reads 170°. Remove chicken; cool slightly.
Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini are tender. Yield: 6 servings (2-1/2 quarts).

Nutritional Facts 1-2/3 cups equals 310 calories, 11 g fat (4 g saturated fat), 86 mg cholesterol, 1,097 mg sodium, 22 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Zesty Chicken Tortellini Soup in Taste of Home December/January 2012, p83

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Reviews for Zesty Chicken Tortellini Soup

Zesty Chicken Tortellini Soup

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(1-10) of 16 reviews

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Reviewed on Jan. 01, 2013 by gbrill

Tasted great! I think using fresh garlic would add better taste rather than adding garlic powder.

Reviewed on Nov. 01, 2012 by rvkreu07

I thought this soup was great! Made it tonight, and my husband loved it too. Only changes I made were that I used 2 fresh garlic cloves instead of powder, and a cup of vegetable broth. Was very yummy!

Reviewed on Oct. 11, 2012 by kagoetze

We love this recipe. I omit the red pepper flakes for my kids' sakes and use Simply Organics French Onion Dip mix in place of the onion soup mix.

Reviewed on Aug. 23, 2012 by pinksuitcases

Nothing is more comforting than a hot bowl of homemade soup....This was easy and is very tasty. Mmm Mmm Good, as they say.

Reviewed on Aug. 05, 2012 by Mellisa_C

This will be a new family fav! Made it just the way instructions said - wouldn't change a thing.

Reviewed on Feb. 26, 2012 by gingerriss

thought it tasted gross

Reviewed on Feb. 05, 2012 by jayleesummers

I found this recipe while sitting in the waiting room at the hospital and went home to see if I could find it online.

I didn't really follow all of the directions because I doubled the recipe and added more veggies, used minced garlic, and added more red pepper flakes.

All in all this recipe was wonderful and the stock itself was very tasty.

Reviewed on Feb. 01, 2012 by thewife06

I added a lot more carrots & celery and that was my only intentional change. My UNintentional change was....The lid was off of the red pepper flakes per a prank from a husband. that was one spicy pot of soup. But DELICIOUS! I served it cold due to it being so spicy and I have to say that I'm making it that way again. this has become one of my favorite cold soups. :)

Reviewed on Jan. 29, 2012 by Arcangelo

I made some changes by adding a Vegetarian Vegetable Bouillon and made it in a Slow Cooker. My family really enjoyed it.