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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

 

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