Tortellini Soup

Tortellini Soup
Sang An
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preparation
15
minutes
cooking
75
minutes
other
0
minutes
Serves 4

Ingredients

1
3 1/2- to 4-pound chicken, cut into 8 pieces
6
cups
low-sodium chicken broth
2
carrots, cut into thin rounds
1/2
bunch Swiss chard, cut crosswise into 1-inch strips
1
8- to 9-ounce package tortellini, preferably vegetable
3/4
teaspoon
kosher salt
1/4
teaspoon
black pepper
1/4
cup
(1 ounce) grated Parmesan

Directions

  1. Remove the skin from the chicken and place the pieces in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones. 
  2. Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini's package directions.
  3. When the tortellini is done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.
January 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 25 %
  • Protein 64 g
  • Carbohydrate 42 g
  • Fat 16 g
  • Sat Fat 6 g
  • Fiber 2 g
  • Sugar 3 g
  • Cholesterol 169 mg
What does this mean? See Nutrition 101.

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