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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
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 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.
Reviewed on Nov. 28, 2011 by Beancounter_FL
Definitely use "Reduced Sodium" products ! We didn't, and it was very salty. It had a good flavor. Also suggest using Red Pepper Flakes at table rather than in cooking."Beancounter Ce" -- Cooking Seniors Group
Definitely use "Reduced Sodium" products ! We didn't, and it was very salty. It had a good flavor. Also suggest using Red Pepper Flakes at table rather than in cooking.
"Beancounter Ce" -- Cooking Seniors Group
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