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Photo:Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Active Time:40 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:6
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Swimming with rich and comforting flavors, thisChicken Tortellini Soupwill thrill you with how easily it comes together. The soup starts with a classic mirepoix—onions, carrots, celery—which sets the stage for flavor and pulls antioxidants and fiber into this dish. It is a well-rounded meal, complete with carbohydrates for energy from the tortellini and protein from the chicken, which can help support muscle growth and repair. Read on for our expert tips, including how to get the most flavor out of your herbs and spices.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
2tablespoonsunsalted butter
1mediumyellow onion, finely chopped
3 smallcarrots, peeled and thinly sliced
1largecelery stalk, finely chopped
3clovesgarlic, finely chopped
2tablespoonsfinely choppedfresh tarragon, divided
1½teaspoonssalt-free garlic-and-herb seasoning
¼teaspoonground pepper
⅛teaspoonsalt
5cupsunsalted chicken broth
1 (9-ounce) package refrigeratedcheese tortellini
2cupsshreddedrotisserie chicken
1cupfrozengreen peas
1cupheavy cream
DirectionsMelt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until softened and translucent, about 3 minutes. Add 1 tablespoon tarragon, 1½ teaspoons garlic-and-herb seasoning, ¼ teaspoon pepper and ⅛ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodStir in 5 cups broth; cover and bring to a boil over high heat. Reduce heat to low and stir in 1 (9-ounce) package tortellini. Cover and cook, undisturbed, until al dente, about 5 minutes.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodIncrease heat to medium. Stir in 2 cups chicken, 2 cups spinach, 1 cup peas and 1 cup cream; cook, uncovered and stirring often, until the spinach is wilted and the peas are bright green, 2 to 3 minutes.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodLadle the soup into 6 bowls and sprinkle with the remaining 1 tablespoon tarragon.Frequently Asked QuestionsYou can prepare Step 1 up to 4 days in advance. This is the mirepoix, the underlying bundle of flavor that makes this soup shine.You can store the components in airtight containers for up to 4 days in the refrigerator or freeze them for later. We suggest storing the tortellini separately and adding it to the broth as it heats. This way, the pasta won’t become mushy sitting in the broth. You can reheat the soup in a covered, microwave-safe container for about a minute in the microwave or slowly reheat it on the stovetop in a saucepan over medium-low heat.Serving some bread with this soup can help you enjoy every last bit of flavor at the bottom of your bowl. Sure, you can go with a slice of sourdough bread, but how about focaccia, garlic knots, ciabatta rolls, naan or breadsticks? You can also serve this soup with your favorite crostini orbruschetta. Additionally, adding a refreshinggreen saladcan help balance the soup’s heartiness.EatingWell.com, October 2024
Directions
Melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until softened and translucent, about 3 minutes. Add 1 tablespoon tarragon, 1½ teaspoons garlic-and-herb seasoning, ¼ teaspoon pepper and ⅛ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodStir in 5 cups broth; cover and bring to a boil over high heat. Reduce heat to low and stir in 1 (9-ounce) package tortellini. Cover and cook, undisturbed, until al dente, about 5 minutes.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodIncrease heat to medium. Stir in 2 cups chicken, 2 cups spinach, 1 cup peas and 1 cup cream; cook, uncovered and stirring often, until the spinach is wilted and the peas are bright green, 2 to 3 minutes.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodLadle the soup into 6 bowls and sprinkle with the remaining 1 tablespoon tarragon.Frequently Asked QuestionsYou can prepare Step 1 up to 4 days in advance. This is the mirepoix, the underlying bundle of flavor that makes this soup shine.You can store the components in airtight containers for up to 4 days in the refrigerator or freeze them for later. We suggest storing the tortellini separately and adding it to the broth as it heats. This way, the pasta won’t become mushy sitting in the broth. You can reheat the soup in a covered, microwave-safe container for about a minute in the microwave or slowly reheat it on the stovetop in a saucepan over medium-low heat.Serving some bread with this soup can help you enjoy every last bit of flavor at the bottom of your bowl. Sure, you can go with a slice of sourdough bread, but how about focaccia, garlic knots, ciabatta rolls, naan or breadsticks? You can also serve this soup with your favorite crostini orbruschetta. Additionally, adding a refreshinggreen saladcan help balance the soup’s heartiness.
Melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add onion, carrots, celery and garlic; cook, stirring occasionally, until softened and translucent, about 3 minutes. Add 1 tablespoon tarragon, 1½ teaspoons garlic-and-herb seasoning, ¼ teaspoon pepper and ⅛ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute.
Stir in 5 cups broth; cover and bring to a boil over high heat. Reduce heat to low and stir in 1 (9-ounce) package tortellini. Cover and cook, undisturbed, until al dente, about 5 minutes.
Increase heat to medium. Stir in 2 cups chicken, 2 cups spinach, 1 cup peas and 1 cup cream; cook, uncovered and stirring often, until the spinach is wilted and the peas are bright green, 2 to 3 minutes.
Ladle the soup into 6 bowls and sprinkle with the remaining 1 tablespoon tarragon.
Frequently Asked QuestionsYou can prepare Step 1 up to 4 days in advance. This is the mirepoix, the underlying bundle of flavor that makes this soup shine.You can store the components in airtight containers for up to 4 days in the refrigerator or freeze them for later. We suggest storing the tortellini separately and adding it to the broth as it heats. This way, the pasta won’t become mushy sitting in the broth. You can reheat the soup in a covered, microwave-safe container for about a minute in the microwave or slowly reheat it on the stovetop in a saucepan over medium-low heat.Serving some bread with this soup can help you enjoy every last bit of flavor at the bottom of your bowl. Sure, you can go with a slice of sourdough bread, but how about focaccia, garlic knots, ciabatta rolls, naan or breadsticks? You can also serve this soup with your favorite crostini orbruschetta. Additionally, adding a refreshinggreen saladcan help balance the soup’s heartiness.
Frequently Asked Questions
You can prepare Step 1 up to 4 days in advance. This is the mirepoix, the underlying bundle of flavor that makes this soup shine.
You can store the components in airtight containers for up to 4 days in the refrigerator or freeze them for later. We suggest storing the tortellini separately and adding it to the broth as it heats. This way, the pasta won’t become mushy sitting in the broth. You can reheat the soup in a covered, microwave-safe container for about a minute in the microwave or slowly reheat it on the stovetop in a saucepan over medium-low heat.
Serving some bread with this soup can help you enjoy every last bit of flavor at the bottom of your bowl. Sure, you can go with a slice of sourdough bread, but how about focaccia, garlic knots, ciabatta rolls, naan or breadsticks? You can also serve this soup with your favorite crostini orbruschetta. Additionally, adding a refreshinggreen saladcan help balance the soup’s heartiness.
EatingWell.com, October 2024
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Nutrition Facts(per serving)435Calories23gFat31gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
