Chicken Tortellini Soup
Ingredients
-
½
cup
carrots, peeled and diced
-
1
cup
onion, diced
-
½
cup
celery, diced
-
1
cup
zucchini, diced
-
1
teaspoon
garlic, finely chopped
-
12
oz
boneless chicken thighs, diced
-
6
cups
chicken broth
-
16
oz
cannellini beans, drained and rinsed
-
2
cups
baby spinach
-
10
oz
cheese tortellini
-
⅛
teaspoon
black pepper
-
salt
to taste
-
grated Romano cheese for serving
Instructions
- Heat olive oil in a stock pot over medium-high heat.
- Add carrots, celery, onion, and zucchini to the pot and cook for 4-5 minutes.
- Add chicken and garlic, cooking until the chicken is seared (2-3 minutes).
- Pour in chicken broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Add cannellini beans and continue to simmer for about 20 minutes.
- Stir in spinach, tortellini, and black pepper, simmering for another 10 minutes until tortellini is cooked.
- Season with salt if needed and serve with grated Romano cheese.
Nutrition Facts (estimated)
Servings
8
Calories
272
Total fat
11g
Total carbohydrates
29g
Total protein
17g
Sodium
981mg
Cholesterol
59mg
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