I am rating this with only 4 stars because I altered the original recipe a bit. I doubled the broth and also added 1 thinly sliced carrot and 1 cup frozen peas. It was tremendous. Hearty and healthy. I also used mushroom tortellini and great Northern beans because that was what I had on hand. I absolutely loved this soup and it will be fun to try different ingredients with this soup. I will definitely be making this a lot during the winter




Creamy Chicken Tortellini Soup





Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

8

Yield:

8 cups



Ingredients

• 2 (14.5 ounce) cans chicken broth

• 1 (16 ounce) package cheese tortellini

• 1 (14.5 ounce) can Italian-style diced tomatoes

• 1 (15.5 ounce) can white kidney beans (cannellini), rinsed and drained

• ½ zucchini, sliced

• 1 tablespoon red wine vinaigrette

• 1 teaspoon basil

• ground black pepper to taste

• ¼ cup grated Parmesan cheese

1 clove garlic

Directions

• Bring chicken broth to a boil in a large pot; cook tortellini in boiling broth until tender, about 6 minutes.

• Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, garlic and black pepper into the broth; cook until the zucchini is tender, about 6 minutes more. Top with Parmesan cheese to serve.


Nutrition Facts(per serving)

249Calories6gFat37gCarbs12gProtein



I am rating this with only 4 stars because I altered the original recipe a bit. I doubled the broth and also added 1 thinly sliced carrot and 1 cup frozen peas. It was tremendous. Hearty and healthy. I also used mushroom tortellini and great Northern beans because that was what I had on hand. I absolutely loved this soup and it will be fun to try different ingredients with this soup. I will definitely be making this a lot during the winter!



I made this soup tonight. I love the simplicity! I added shredded carrots, chopped yellow bell pepper and scallions (didn’t have zucchini). Filling and tasty! I served with bruschetta