Perfect for a cold night, this Chicken Tortellini Soup is packed with flavor and done in not time at all.
Course Soup
Cuisine American
Keyword chicken tortellini soup
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 8servings
Calories 316kcal
Author Deborah Harroun
Ingredients
1tablespoonextra-virgin olive oil
1medium onionchopped
1red bell pepperseeded and chopped
2clovesgarlicminced
8cupschicken broth
116 oz can white beans, drained and rinsed
114.5 oz can Italian diced tomatoes
1teaspoondried basil
119 oz package frozen cheese tortellini
2cupscookedshredded or cubed chicken
1tablespoonred wine vinegar
1/2cupheavy whipping cream
Parmesan cheesefor serving, optional
Instructions
Heat the olive oil in a large soup pot or Dutch oven. Once hot, add the onion and the bell pepper and cook until soft. Stir in the garlic and cook for an additional 30 seconds. Season with salt to taste.
Stir in the chicken broth, beans, tomatoes, and basil. Bring to a boil.
Once boiling, reduce the heat the medium and add the tortellini and the chicken. Cook until the tortellini is heated through, about 10 minutes. Reduce the heat to low and stir in the red wine vinegar. Let it heat through another minute or two. Turn off the heat and stir in the cream.
Season to taste with salt and pepper, then serve topped with Parmesan cheese, if desired.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include parmesan cheese.