BECKA'S CHICKEN TORTELLINI SOUP

Becka's Chicken Tortellini Soup image

Yummy chicken soup with tortellini...something I've 'thrown together' for years now. It has always been a favorite when I've made if for potlucks. It also tastes very good with egg noodles (homemade or store-bought) instead of tortellini.

Provided by MissBecka

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 16

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Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken breasts, cubed
1 clove garlic, minced, or more to taste
3 ½ (32 fluid ounce) containers chicken broth
2 teaspoons dried basil
2 teaspoons ground thyme
1 teaspoon ground dried rosemary
1 teaspoon paprika
6 carrots, sliced
4 stalks celery, sliced
3 ears corn, shucked and kernels removed
1 onion, chopped
2 ½ cups dry cheese tortellini
1 bunch green onions, chopped
½ bunch fresh spinach, chopped
salt and pepper to taste

Steps:

Heat olive oil in a large soup pot over medium heat. Add chicken and garlic; cover. Cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes.
Pour chicken broth, basil, thyme, rosemary, and paprika into the pot with the chicken; bring to a boil over medium-high heat. Add carrots, celery, corn, and onion; continue to boil until carrots are crisp-tender, 3 to 4 minutes.
Pour tortellini into the soup pot and bring to a boil. Cook for 10 minutes and add green onions and spinach. Continue cooking until tortellini are tender, about 2 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 32.6 g, Cholesterol 58.9 mg, Fat 7.9 g, Fiber 5.7 g, Protein 21.7 g, SaturatedFat 2.3 g, Sodium 2076.1 mg, Sugar 8.2 g