Tortellini Soup

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 570 calories
    • Calories 25 calories from fat
    • Fat 16 g
    • Sat Fat 6 g
    • Cholesterol 169 mg
    • Protein 64 g
    • Carbohydrate 42 g
    • Sugar 3 g
    • Fiber 2 g


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


  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.