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Home » Recipes

Tortellini Soup

Published: Jul 15, 2020 · Modified: Mar 1, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

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This Tortellini Soup dish is made with celery, carrots, onions, parsley, chicken, spinach, water and meat tortellini.

This Tortellini Soup dish is made with celery, carrots, onions, parsley, chicken, spinach, water and meat tortellini.

This dish is one of Nan's dishes she makes on special occasions whether that be Thanksgiving or Christmas. It is a huge hit in her family because the chicken broth is made from scratch. It doesn't get any better than this.

How to make Tortellini Soup

In a pot, throw in the celery, carrots, onions, parsley, chicken, water, cubes of chicken bouillon and salt and pepper. Bring to a boil and boil without a cover for 30 minutes until the foam and scum rises to the top. With a big spoon, take out the scum and foam that rises to the top of the pot. Cover and cook on low for 2 hours. 

Strain broth into a bowl and separate the broth and the celery, carrots, chicken, onion, parsley, salt and pepper. In the strainer use a fork to squeeze any excess juice from the vegetables into the bowl of broth. Keep squeezing until there isn’t any juice left. Add the broth back into the pot and add chicken meat back in along with some carrots. Toss the rest.

Heat the broth back up and add the spinach and tortellini and cook as long as teh package says to.

This Tortellini Soup dish is made with celery, carrots, onions, parsley, chicken, spinach, water and meat tortellini.
This Tortellini Soup dish is made with celery, carrots, onions, parsley, chicken, spinach, water and meat tortellini.

Other dishes to try

  • CHICKEN MARSALA
  • FARFALLE WITH MUSHROOM BOLOGNESE SAUCE
  • SAUSAGE AND MUSHROOM RISOTTO
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Tortellini Soup


  • Author: Maxine Dubois
  • Total Time: 2 Hours 45 minutes
  • Yield: 3 servings 1x
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Description

This Tortellini Soup dish is made with celery, carrots, onions, parsley, chicken, spinach, water and meat tortellini. 


Ingredients

Scale

Broth:

  • 3 stalks of celery, chopped
  • 2 lbs of carrots, chopped
  • 2 small onions, chopped
  • ⅓ cup of parsley, chopped
  • A whole chicken, skinned and cut up
  • 6 quarts of water
  • Salt and pepper
  • 2 cubes of chicken bouillon

Soup:

  • 4 cups of fresh spinach, chopped
  • 3 (16 oz) bags of meat tortellini

Instructions

  1. In a pot, throw in the celery, carrots, onions, parsley, chicken, water, cubes of chicken bouillon and salt and pepper. Bring to a boil and boil without a cover for 30 minutes until the foam and scum rises to the top. With a big spoon, take out the scum and foam that rises to the top of the pot. Cover and cook on low for 2 hours. 
  2. Strain broth into a bowl and separate the broth and the celery, carrots, chicken, onion, parsley, salt and pepper. In the strainer use a fork to squeeze any excess juice from the vegetables into the bowl of broth. Keep squeezing until there isn’t any juice left. Add the broth back into the pot and add chicken meat back in along with some carrots. Toss the rest.
  3. Heat the broth back up and add the spinach and tortellini and cook for 10 minutes. 
  • Prep Time: 15 minutes
  • Cook Time: 2 Hours 30 minutes
  • Category: Dinner
  • Method: Boiling
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 281.3
  • Sugar: 4.3 g
  • Sodium: 1,327.4 mg
  • Fat: 10.7 g
  • Saturated Fat: 4.5 g
  • Carbohydrates: 33.3 g
  • Fiber: 3.4 g
  • Protein: 14.1 g
  • Cholesterol: 36.7 mg

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Hi, I'm Maxine!

I am a recipe creator & food blogger dedicated to cultivating the cooking experience. My goal is to inspire you to cook by incorporating videos (with a comedic twist) to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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