Chicken Tortellini Soup
This recipe for Chicken Tortellini Soup combines tomatoes, corn and zucchini with chicken and tortellini to make a comforting soup.
Ingredients
- 1 medium roasted chicken, skin and bones removed
- 1 medium onion, chopped
- 1/2 cup celery , chopped
- 2 medium carrots, peeled and chopped
- 1 cup frozen corn
- 4 cups chopped tomatoes
- 4 cups water
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons dried basil leaves
- 1 small zucchini, chopped
- 9 ounces cheese tortellini, frozen or refrigerated
Instructions
- Remove the skin and bones from the roasted chicken and cut into bite size pieces. Place the chicken in the bottom of a slow cooker set to high heat.
- Add the onion, celery, carrots and corn. Pour the tomatoes and one quart of water into the slow cooker.
- Stir in salt, black pepper and dried basil. Cover the slow cooker and allow soup to cook on high heat for 3 hours.
- Add the chopped zucchini and frozen tortellini. Stir once more and cover. Continue cooking for one more hour on high heat. salt and pepper to taste. Stir and serve with crusty bread or crackers. The recipe makes 6 servings.
Equipment
- 1 5-quart slow-cooker
Notes
Substitutions:
- Instead of zucchini, add green peas to the soup. They add flavor and sweetness.
- Replace the cheese tortellini with another type of pasta, like small ravioli or Penne pasta. These are both substantial pastas that will hold up well in the recipe.
- The water in this recipe can be replaced with chicken broth. If you use chicken broth, cut the added salt in the recipe back to 1 teaspoon.
Nutrition
Calories: 475kcalCarbohydrates: 36gProtein: 49gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 136mgSodium: 1341mgPotassium: 924mgFiber: 5gSugar: 7gVitamin A: 3732IUVitamin C: 23mgCalcium: 161mgIron: 5mg