CHICKEN AND CHEESE-TORTELLINI SOUP

Chicken and Cheese-Tortellini Soup image

Add vegetables to this no-fuss chicken and pasta soup ready in just 35 minutes - a hearty delightful meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 2

Number Of Ingredients 8

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Ingredients

2 boneless, skinless chicken breast halves (about 1/2 pound)
1 medium carrot, sliced (1/2 cup)
2 to 3 medium green onions, sliced (1/4 cup)
1/2 cup cubed parsnip
3 cups chicken broth
1 teaspoon chopped fresh or 1/4 teaspoon dried marjoram leaves
3 ounces uncooked refrigerated or frozen (thawed) cheese-filled tortellini (about 1/2 cup)
2 tablespoons grated Parmesan cheese

Steps:

Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.

Nutrition Facts : Calories 325, Carbohydrate 20 g, Cholesterol 110 mg, Fat 1, Fiber 3 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1780 mg