Creamy Chicken Tortellini Soup recipe

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Ingredients

½ pound chicken breast, cut into bite-sized pieces
1 (14.5 ounce) can chicken broth
1 (9 ounce) package refrigerated cheese tortellini
2 (10.5 ounce) cans cream of chicken soup
2 cups half-and-half
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ teaspoon thyme
¼ teaspoon ground black pepper

Nutrition Info

528.8 calories
carbohydrate: 39.9 g
cholesterol: 113.5 mg
fat: 29 g
fiber: 4 g
protein: 28.4 g
saturatedFat: 13.7 g
servingSize: -
sodium: 1644.6 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes, drain.

  2. Bring chicken broth to a boil in a soup pot, add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini, bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

Recipe Yield

4 servings

Recipe Note

Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.

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