Recipe Inspiration
This Chicken Tortellini Soup is loaded with vegetables, tender shredded chicken and cheese tortellini! Easily made stove top or crockpot, with fresh or frozen chicken!
– 1 tablespoon canola oil – 3 large carrots (peeled and chopped) – 2 ribs celery (chopped) – ½ medium onion (diced) – 2 teaspoons Italian seasoning – 1 ½ teaspoons salt – 1 teaspoon minced garlic – ¼ teaspoon black pepper – 6 cups low sodium chicken broth – 2 uncooked boneless, skinless chicken breasts – 2 ½ cups fresh or frozen cheese tortellini (250 grams) – 1 cup fresh chopped spinach
1
Heat oil in a large dutch oven or soup pot over medium-high heat. Add vegetables and cook, stirring often, until onions are softened, about 4-5 minutes.
2
Add Italian seasoning, salt, garlic and pepper and cook 1 minute.
3
Add chicken broth and chicken breasts and bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until chicken is cooked through (10-14 minutes, depending on the size of your chicken breasts).
4
When chicken is cooked and vegetables are tender, remove chicken breasts to shred or chop. Stir in cheese tortellini and spinach while you shred the chicken.
5
Stir chicken back into soup and serve.