Tortellini Soup

Photo: Sang An

This easy chicken and vegetable soup recipe features packaged tortellini plus fresh veggies and a whole chicken that's cut into pieces. 

Yield: Makes 4 servings (9 cups)
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 570
  • Protein: 64g
  • Carbohydrate: 42g
  • Fat: 16g
  • Saturated fat: 6g
  • Fiber: 2g
  • Sugars: 3g
  • Calories from fat: 25%
  • Cholesterol: 169mg


  • 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


  1. Rinse the chicken pieces and remove the skin. Place them 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.

    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. When the tortellini are done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.
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