Nana’s Chicken Tortellini Soup Recipe

Chicken tortellini, baby spinach and tomatoes in chicken stock, topped with parmesan

Prep Time: 15 min

Cook Time: 40 min

Yield: 4 (8 ounce) servings

Ingredients
  • 2 1/2 cups low sodium chicken stock
  • 2 1/2 ounces poached chicken breast, diced 1/2 inch
  • 1 cup cheese tortellini, cooked according to package directions
  • 1/8 teaspoon canola oil
  • 2 tablespoons yellow onion, diced 1/4 inch
  • 1/2 teaspoon whole clove peeled garlic, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano leaves
  • 3/4 cup no added salt diced tomatoes, canned with juice
  • 2 teaspoons tomato paste, canned
  • 1 teaspoon balsamic vinegar
  • 1/8 teaspoon honey
  • 2 whole bay leaves
  • 1/2 teaspoon kosher salt
  • 1 cup baby spinach, chiffonade
  • 2 teaspoons grated parmesan cheese
  • 1 1/2 teaspoons basil leaves, chiffonade
Instructions
1
Soup Preparation:
In a stock pot, heat oil over medium-high heat. Add onion, cook 4 to 5 minutes or until translucent. Add garlic, granulated garlic, granulated onion and oregano. Cook for 1 minute allowing oregano to bloom and the seasonings to toast. Add tomatoes, stir well to incorporate and bring to a boil. Add hot stock, tomato paste, vinegar and honey. Return to a boil. Reduce heat to medium. Using an immersion blender, blend for 20 seconds or until half of the tomatoes are pureed, leaving slightly chunky. Add chicken, bay leaves, salt, spinach and parmesan. Return to boil stirring often. Stir in tortellini and basil, simmer until heated through.
2
For Service:
Ladle 8 ounces into a bowl.

Allergens: Milk, Eggs, Wheat, Gluten, Treenuts

Nutrition Facts:
Calories
100
Carbs
12g
protein
7g
fat
3.5g
sat. fat
1g
Cholesterol
20mg
sodium
390mg
fiber
1g
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