Creamy Chicken Tortellini Soup

Creamy Chicken Tortellini Soup

by Greg Peck 1 year ago
4.3 (10)
30 minutes
528.8 kcal
39.9 g carbs
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Description

Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.

Ingredients
  • ½ pound chicken breast, cut into bite-sized pieces
  • 1 (14.5 ounce) can chicken broth
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 (10.5 ounce) cans cream of chicken soup
  • 2 cups half-and-half
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • ½ teaspoon thyme
  • ¼ teaspoon ground black pepper
Directions
  1. 1. Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
  2. 2. Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
Nutrition Facts
serving: 4 servings
calories: 528.8 kcal
carbohydrates: 39.9 g
protein: 28.4 g
saturated fat: 13.7 g
cholesterol: 113.5 mg
sodium: 1644.6 mg
fiber: 4 g
sugar: 3.3 g