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Tortellini Soup

Italian.Chef's picture
  Spinach 12 Ounce, well rinsed
  Canned chicken broth 148 1⁄2 Ounce (3 Large Cans, 49 1/2 Ounce Each)
  Cheese filled spinach tortellini 9 Ounce (1 Package, Fresh)
  Chicken breast 1 Pound, skinned, boned and cut into 1/2 inch pieces (1 Whole)
  Mushrooms 8 Ounce, sliced
  Red bell pepper 5 Ounce, seeded and finely chopped (1 Medium Size)
  Cooked rice 1 Cup (16 tbs)
  Dry tarragon 2 Teaspoon
  Ground pepper To Taste
  Grated parmesan cheese 1 Tablespoon
  Salt To Taste

Pat spinach dry.
Remove and discard stems; chop leaves coarsely and set aside.
In an 8- to 10-quart pan, bring broth to a boil over high heat.
Add tortellini, return to a gentle boil, and cook, uncovered, just until tender to bite (4 to 6 minutes; or time according to package directions).
Add spinach, chicken, mushrooms, bell pepper, rice, and tarragon.
Return to a boil, then reduce heat so soup simmers.
Cover and simmer until chicken is no longer pink in center; cut to test (about 2 minutes).
Season to taste with salt and pepper.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2029 Calories from Fat 448

% Daily Value*

Total Fat 50 g77%

Saturated Fat 15.3 g76.4%

Trans Fat 0.1 g

Cholesterol 355.1 mg118.4%

Sodium 3562.9 mg148.5%

Total Carbohydrates 178 g59.2%

Dietary Fiber 18 g72%

Sugars 20.5 g

Protein 242 g483.8%

Vitamin A 738.4% Vitamin C 486.7%

Calcium 86.2% Iron 163%

*Based on a 2000 Calorie diet

Tortellini Soup Recipe