Zesty Chicken Tortellini Soup Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months.
- 4. 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).
1-2/3 cups: 310 calories, 11g fat (4g saturated fat), 86mg cholesterol, 1097mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 29g protein.
Reviews for Zesty Chicken Tortellini Soup
"I have lost track how many times I have made this-we absolutely love it. It has tons of flavor and a nice little kick. I start with a box of chicken broth and one of beef, and use rotisserie chicken, rather than taking the time to poach. I would suggest getting the larger tortellinis, we get ours in the refrigerator section at Costco. They really make the soup."
"I followed the recipe except added fresh garlic rather than the powder as was suggested, but still this soup did not have the wow factor I look for; it just didn't work for us."
"Tasted great! I think using fresh garlic would add better taste rather than adding garlic powder."
"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!"
"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."
"This will be a new family fav! Made it just the way instructions said - wouldn't change a thing."
"thought it tasted gross"
"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 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. :)"
"I made some changes by adding a Vegetarian Vegetable Bouillon and made it in a slow cooker. My family really enjoyed it."
"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."
"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"