Tortellini-Chicken Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 19%
  • Fat: 6.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 31.9g
  • Carbohydrate: 30.6g
  • Fiber: 0.0g
  • Cholesterol: 84mg
  • Iron: 0.0mg
  • Sodium: 343mg
  • Calcium: 0.0mg


  • Olive oil-flavored vegetable cooking spray
  • 1 teaspoon olive oil
  • 1 1/4 cups shredded carrot
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 3 cloves garlic, minced
  • 1 pound skinned, boned chicken breasts, cut into bite-size pieces
  • 4 (10 1/2-ounce) cans low-sodium chicken broth
  • 1 bay leaf
  • 1/4 cup finely chopped fresh basil leaves
  • 1 (9-ounce) package fresh cheese tortellini


  1. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot; add carrot and next 5 ingredients, and saute until onion is tender. Add chicken, broth, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Add basil and tortellini; cook 6 to 7 minutes or until pasta is tender. Remove and discard bay leaf.
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