Chicken Tortellini Soup

Chicken Tortellini Soup is comforting and flavorful. The wonderful aroma fills your home and brings everyone to the kitchen asking, “What’s for dinner?” This recipe combines vegetables like corn and zucchini with roasted chicken and tortellini to make a soup that is healthy and hearty. And best of all, it cooks in the Crockpot, so you spend less time in the kitchen. Soups on!

Frozen tortellini makes this recipe so easy and the added pasta makes the soup hearty and satisfying. Use tortellini filled with cheese or chicken, it is your choice. We like the tortellini filled with cheese and we even add a bit more grated Parmesan on top of the soup before serving.

Chicken Tortellini Soup

Ingredients:

• 1 medium whole roasted chicken
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 cup frozen corn
• 1 quart canned tomatoes
• 1 quart water
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons dried basil leaves
• 1 small zucchini, chopped
• 19- ounces frozen cheese tortellini

How to make Chicken Tortellini Soup?

• Remove the roasted chicken from the bones and cut into bite size pieces. Place the chicken in the bottom of a slow cooker set to high heat.
• Add the onion, celery, carrots and corn.
• Add the tomatoes and one quart of water to the crockpot. If you do not have home canned tomatoes, use 2-15 ounce cans of chopped tomatoes.
• Stir in salt, pepper and dried basil. Cover the crock pot and allow soup to cook on high heat for 3 hours.

• Stir the soup, add the chopped zucchini and frozen tortellini. Stir once more and cover. Continue cooking for an hour on high.

The tortellini will be tender and the flavor will be rich and delicious. Serve the soup hot with shredded mozzarella or grated Parmesan cheese on top, along with crusty bread and an assortment of whole grain crackers. This is one of my granddaughter’s favorite soups. The recipe makes 6 servings.

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Chicken Tortellini Soup

This recipe for Chicken Tortellini Soup combines tomatoes, corn and zucchini with chicken and tortellini to make a comforting soup.

Servings: 6 servings

Prep Time: 20 minutes mins

Cook Time: 5 hours hrs

Total Time: 5 hours hrs 20 minutes mins

Ingredients 

• 1 medium roasted chicken
• 1 medium onion, chopped
• 1/2 cup celery , chopped
• 2 carrots, peeled and chopped
• 1 cup frozen corn
• 1 quart canned tomatoes
• 1 quart water
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons dried basil leaves
• 1 small zucchini, chopped
• 19 ounces cheese tortellini, frozen

Instructions 

• Remove the roasted chicken from the bones and cut into bite size pieces. Place the chicken in the bottom of a slow cooker set to high heat.
• Add the onion, celery, carrots and corn.
• Add the tomatoes and one quart of water to the crockpot. If you do not have home canned tomatoes, use 2-15 ounce cans of chopped tomatoes.
  
• Stir in salt, pepper and dried basil. Cover the crock pot and allow soup to cook on high heat for 3 hours.
• Stir the soup, add the chopped zucchini and frozen tortellini. Stir once more and cover. Continue cooking for an hour on high. Recipe makes 6 servings.
  

Equipment

• 1 5-quart slow-cooker

Nutrition

Calories: 645kcalCarbohydrates: 62gProtein: 58gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 154mgSodium: 1.526mgPotassium: 1.086mgFiber: 9gSugar: 12gVitamin A: 3.884IUVitamin C: 23mgCalcium: 232mgIron: 7mg