Chicken Tortellini Soup

Perfect for a cold night, this Chicken Tortellini Soup is packed with flavor and done in not time at all.

Course Soup

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 316kcal

Author Deborah Harroun

Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion chopped
1 red bell pepper seeded and chopped
2 cloves garlic minced
8 cups chicken broth
1 (16 oz) can white beans drained and rinsed
1 (14.5 oz) can Italian diced tomatoes
1 teaspoon dried basil
1 (19 oz) package frozen cheese tortellini
2 cups cooked, shredded or cubed chicken
1 tablespoon red wine vinegar
1/2 cup heavy whipping cream
Parmesan cheese for serving, optional

Instructions

Heat the olive oil in a large soup pot or Dutch oven. Once hot, add the onion and the bell pepper and cook until soft. Stir in the garlic and cook for an additional 30 seconds. Season with salt to taste.
1 tablespoon extra-virgin olive oil, 1 medium onion, 1 red bell pepper, 2 cloves garlic
Stir in the chicken broth, beans, tomatoes, and basil. Bring to a boil.
8 cups chicken broth, 1 (16 oz) can white beans, 1 (14.5 oz) can Italian diced tomatoes, 1 teaspoon dried basil
Once boiling, reduce the heat the medium and add the tortellini and the chicken. Cook until the tortellini is heated through, about 10 minutes. Reduce the heat to low and stir in the red wine vinegar. Let it heat through another minute or two. Turn off the heat and stir in the cream.
1 (19 oz) package frozen cheese tortellini, 2 cups cooked, shredded or cubed chicken, 1 tablespoon red wine vinegar, 1/2 cup heavy whipping cream
Season to taste with salt and pepper, then serve topped with Parmesan cheese, if desired.
Parmesan cheese

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include parmesan cheese.

Nutrition