Recipe Image

Chicken Tortellini Soup

  • 40 m
  • 40 m
Diabetic Living Magazine
“Chunks of chicken and vegetables share the bowl with lightly cooked, iron-rich leafy greens and plump, cheesy tortellini in this healthy dinner soup recipe.”


    • 12 ounces skinless, boneless chicken breast halves
    • 2 teaspoons olive oil
    • 3 cloves garlic, minced
    • 2 (14.5 ounce) cans reduced-sodium chicken broth
    • 3 cups sliced fresh mushrooms
    • 1¾ cups water
    • 2 carrots, cut into matchstick strips (1 cup)
    • 2 cups packed torn fresh purple kale or spinach
    • 1 teaspoon dried tarragon, crushed
    • 1 (9 ounce) package refrigerated cheese-filled tortellini


  • 1 Cut the chicken into ¾-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.
  • 2 Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using).
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