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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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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.
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.
Reviewed on Jan. 29, 2012 by aug2295
A different spin on chicken noodle soup. Good flavor, and definitely lots of possibilities.
Reviewed on Jan. 26, 2012 by Judka
Making a chicken soup using the spices listed and omitting the red pepper flakes. Also going to try it as a beef soup the same way.Instead of adding the tortellini to the soup before freezing, I freeze the soup in smaller containers and when I pull one out to warm, I add the tortellini then so they don't become soggy.
Making a chicken soup using the spices listed and omitting the red pepper flakes. Also going to try it as a beef soup the same way.
Instead of adding the tortellini to the soup before freezing, I freeze the soup in smaller containers and when I pull one out to warm, I add the tortellini then so they don't become soggy.
Reviewed on Jan. 19, 2012 by MathisonHelpMe
Everyone loved this soup, even my picky grandchildren. Added some baby bok choy and frozen peas. Might use wontons instead of tortellini next time. Very versatile soup to switch around with ingredients.
Reviewed on Dec. 24, 2011 by mingoleger
Made this on Christmas Eve and it was fabulous! I only made one change - I didn't have onion soup mix but I had the savory garlic and herb soup mix and used it instead. I think I will make it that way from now on because the flavor was incredible!
Reviewed on Dec. 14, 2011 by HoneybunchOnt
I made this yesterday and we both loved it. Next time I would make a couple of minor changes to suit us better. Both peppers and poultry seasoning will be cut in half and the broth would be 6 cups chicken and 2 cups beef.This is a very versatile soup and makes an excellent base for so many changes to be made.
I made this yesterday and we both loved it. Next time I would make a couple of minor changes to suit us better. Both peppers and poultry seasoning will be cut in half and the broth would be 6 cups chicken and 2 cups beef.
This is a very versatile soup and makes an excellent base for so many changes to be made.
Reviewed on Dec. 12, 2011 by edimmett
I used all chicken broth instead of using chicken and beef. Turned out delicious. Whole family loved it, even my picky 4 year-old.
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