Chicken Tortellini Soup

5 from 2 votes

Add a twist to your traditional chicken noodle soup by making this Chicken Tortellini Soup. The cheesy tortellini and fresh lemon juice add much more flavor to this comforting dish!

Prep Time10

Cook Time30

Servings:

Calories: 311kcal

Author: Geri

Ingredients

1 tsp olive oil
12-15 baby carrots, chopped (about 1 1/2 cups)
4 celery stalks, chopped (about 1 1/2 cups)
1 medium onion, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp red pepper flakes
7 cups chicken stock
1 1/2 lb boneless, skinless chicken breast (about 3 medium breasts)
1/2-1 tsp kosher salt
2 bay leaves
1/2 tsp fresh cracked pepper
10 oz mini cheese tortellini or ravioli, fresh or dried (about 3 cups)
1 lemon, juiced
1/3 cup fresh parsley, chopped

Instructions

In a large stock pot, over medium-high heat, saute all veggies, garlic, thyme, rosemary, and pepper flakes in olive oil until veggies are soft, about 10 minutes.
Add in chicken stock, bay leaves, salt, and pepper. Cover and bring to a boil.
Once stock is boiling, add in uncooked chicken, re-cover, and lower heat to a rolling simmer. Continue to simmer until chicken is cooked through, about 15-20 minutes.
Remove chicken from liquid and shred with two forks, or diced with tongs and a sharp knife. Set aside.
Bring soup mixture back to a boil. Add in tortellini and cook 1-2 minutes UNDER the time indicated on your package. Add chicken back in and mix until chicken in reheated.
Finish with fresh lemon juice and parsley.

Notes

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size 1 2/3 cups.

WW Green SmartPoints: 6 for 1 2/3 cups

WW Blue SmartPoints: 4 for 1 2/3 cups

WW Purple SmartPoinrts: 4 for 1 2/3 cups

*The amount of salt you add will depend on how salty your brand of chicken stock is. Start by adding just 1/2 tsp and increase as necessary.

Nutrition