By Katie Jordan
Herb Chicken Tortellini Veggie Soup
9 steps
Prep:10minCook:20min
chicken noods, but make it sexy 🔥
Updated at: Thu, 17 Aug 2023 12:59:02 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
20
High
Nutrition per serving
Calories301 kcal (15%)
Total Fat6.8 g (10%)
Carbs46.6 g (18%)
Sugars4.6 g (5%)
Protein15.4 g (31%)
Sodium407.1 mg (20%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1yellow onion
1green bell pepper
5 stalkscelery
with leaves
4 cupslow sodium chicken broth
plus or minus for desired wetness
1red bell pepper
½ cupcarrots
chopped, frozen
½ cupgreen peas frozen
16 oztortellini
herb chicken
6 clovesgarlic
2 teaspoonsgarlic powder
2 teaspoonspaprika
1 ½ teaspoonsground parsley
3 tbcream
optional
Instructions
Step 1
*for a thicker soup, you need an immersion blender or regular blender. I blended part of the veggies to make the base of the soup thick without having to add a roux.
Step 2
Chop all veggies coarsely (except peas of course).
KnifeStep 3
Add 1 onion, 5 stalks of celery with leaves and 1 green bell pepper to 2 cups of chicken broth and gently boil for 5 minutes.
Step 4
Add in seasonings including the paprika, garlic (fresh and powder) and parsley.
Step 5
Blend the boiling veggie mixture with an immersion blender until veggies are as blended as possible. This will create a healthy thick base.
BlenderMixStep 6
Add in the rest of the veggies including the red bell pepper, peas and carrots (I used frozen because I didn't have fresh on hand)
Step 7
Boil the veggies for 5 minutes gently in the broth mixture.
Step 8
Add in the tortellini and boil for another 3 minutes or until pasta is heated through.
Step 9
Optional: add in 3 tablespoons of heavy cream to add extra creaminess to the soup.
Notes
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Makes leftovers
One-dish
