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Using cheese-filled tortellini as the noodle here adds more flavor than plain pasta; a hint of miso further enriches the broth. You can make the soup a couple of days ahead--just leave out the pasta, as it will swell once it goes into the liquid. Reheat the soup until it comes to a simmer. Then add the tortellini, and cook 6 minutes.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
35 mins
total:
35 mins
Yield:
Serves 6 (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high. Add onion, carrot, and celery; sauté 8 minutes. Add stock, water, miso, pepper, and salt; increase heat to high. Bring to a boil. Cover and reduce heat to medium-low; simmer 5 minutes. Stir in tortellini. Cover and reduce heat to medium; cook 6 minutes. Stir in chicken and parsley.

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Nutrition Facts

281 calories; fat 10.3g; saturated fat 2.4g; mono fat 6.1g; poly fat 1g; protein 22g; carbohydrates 26g; fiber 5g; cholesterol 59mg; iron 2mg; sodium 637mg; calcium 109mg; sugars 5g.
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