Recipe: Chicken Vegetable Tortellini Soup

Are you looking for a comforting and quick weeknight dinner? This one is a favorite of OhioHealth Registered Dietitian, Brittany Smith. Smith says, “This is a great weeknight dinner because it requires very little preparation, and is quick to make! Using a rotisserie chicken also makes prep time super easy.”

Chicken Vegetable Tortellini Soup

Ingredients

• 4 cans (or about 8 cups) chicken broth (I used 3 reduced-sodium, and 1 regular)
• ½ rotisserie chicken, chopped
• ½ tbsp. olive oil
• 1 medium onion, diced
• 1-2 large carrots, diced
• 1-2 stalks celery, diced
• 1 medium zucchini, halved and sliced
• 1-2 handfuls spinach
• 1-2 cloves garlic, minced
• 12 oz. frozen cheese tortellini
• 1 tbsp. balsamic vinegar
• ½ tbsp. French onion soup seasoning**
• ¼ tsp. ground pepper

French onion soup seasoning:

• ½ cup dried onion flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp celery salt
• ½ tsp ground black pepper
• 1 tsp dried parsley

Instructions

1. Sauté onion, celery and carrot in ½ tbsp. olive oil until slightly softened
2. Add minced garlic and sauté for 1-2 more minutes
3. Add chicken broth, balsamic vinegar and ground pepper and bring to a boil
4. Reduce heat, simmer for 10 minutes
5. Add chicken, spinach and zucchini – simmer for additional 10-15 minutes
6. Then, bring soup back to boiling and add the frozen tortellini
7. Cook for 2-3 minutes, until tortellini are floating
8. Enjoy!

Nutritional Information