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    You are in: Home / Recipes / Chicken Soup With Tortellini and Pesto Recipe
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    Chicken Soup With Tortellini and Pesto

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Cristie B's Note:

    One spoonful of our take on “instant soup,” and you’ll never want to buy the canned or dried kind again. It’s simple; cook tortellini in chicken stock until tender, swirl with a hint of pesto and pile high with Parmesan. It’s ready in 30 minutes or less, but tastes like took-all-day soup.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      In a large Dutch oven or heavy saucepan, bring water and broth to a boil.
    2. 2
      Add sliced green onion and tortellini. Cook until tortellini is tender, about 10 minutes.
    3. 3
      During the last 2 minutes of cooking, add chicken. Season soup with salt and pepper.
    4. 4
      Ladle into bowls, then swirl in a dollop of pesto (about 1 teaspoon). Top generously with freshly grated Parmesan cheese.
    5. 5
      Tip: For extra kick, substitute 1-2 cups spicy chicken sausage, crumbled and cooked. Or make it vegetarian with 1-2 cups fresh mozzarella balls (known as bocconcini) and 4 cups vegetable broth.

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    Nutritional Facts for Chicken Soup With Tortellini and Pesto

    Serving Size: 1 (287 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 170.8
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 1.8 g
    Cholesterol 28.8 mg
    Sodium 693.9 mg
    Total Carbohydrate 18.0 g
    Dietary Fiber 4.1 g
    Sugars 0.9 g
    Protein 15.0 g

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