Becka's Chicken Tortellini Soup

Yummy chicken soup with tortellini...something I've 'thrown together' for years now. It has always been a favorite when I've made if for potlucks. It also tastes very good with egg noodles (homemade or store-bought) instead of tortellini.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 285 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 teaspoon paprika
• 1 bunch green onions, chopped
• 2 teaspoons dried basil
• 1 clove garlic, minced, or more to taste
• 4 stalks celery, sliced
• 6 carrots, sliced
• 2 teaspoons ground thyme
• 1 teaspoon ground dried rosemary
• 4 skinless, boneless chicken breasts, cubed
• 3 ½ (32 fluid ounce) containers chicken broth
• 3 ears corn, shucked and kernels removed
• 2 ½ cups dry cheese tortellini
• ½ bunch fresh spinach, chopped

Recipe Instructions

Step 1

Heat olive oil in a large soup pot over medium heat. Add chicken and garlic; cover. Cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes.

Step 2

Pour chicken broth, basil, thyme, rosemary, and paprika into the pot with the chicken; bring to a boil over medium-high heat. Add carrots, celery, corn, and onion; continue to boil until carrots are crisp-tender, 3 to 4 minutes.

Step 3

Pour tortellini into the soup pot and bring to a boil. Cook for 10 minutes and add green onions and spinach. Continue cooking until tortellini are tender, about 2 minutes more. Season with salt and pepper.