Chicken Tortellini Soup (Easy!)
Chicken tortellini soup is made from carrots, celery, onion, ground chicken, and tortellini of course! Add in a few seasonings and chopped baby kale and you'll have a delicious and creamy tortellini soup!
Servings: 8
Calories: 241kcal
Ingredients
- 4 stalks celery diced
- 3 carrots peeled and diced
- 1 small yellow onion diced
- 1 garlic clove minced
- 1 pound ground chicken
- 2 tsp EACH: garlic powder, basil, oregano and onion powder
- ½ tsp EACH: red pepper flakes, salt and pepper or to taste
- 6-8 cups chicken broth
- 1 cup half and half
- 8 oz cheese tortellini
- 5 oz baby kale
Instructions
- Grab a large soup pot and put it on the stove over medium heat. Add one tablespoon of oil. Now add the chopped veggies: carrots, onion, garlic, and celery. Season with salt and pepper to taste. Sauté for about 5 minutes.
- Now add the ground chicken to the pot (you can push the veggies to the side of the pot until the chicken browns a little bit). Add in the seasonings: garlic powder, basil, oregano, onion powder, red pepper flakes, salt, and pepper. Once the chicken is browned, combine it with the sautéed veggies.
- Time to add the chicken broth! Add 6 cups of broth and bring to a boil. Boil for 5 minutes. Now add in the half and half, kale, and tortellini and cook for another 5-10 minutes. If the soup is too thick for your liking, add an additional 1-2 cups of broth.
- Serve and enjoy warm! This soup actually gets better as it sits so it makes great leftovers! Pro tip: top the soup with shredded parmesan cheese for extra flavor.
Nutrition
Calories: 241kcal | Carbohydrates: 19g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 857mg | Potassium: 529mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5711IU | Vitamin C: 19mg | Calcium: 140mg | Iron: 2mg