Chicken and Cheese-Tortellini Soup

March 20, 2013

A twist on the traditional Chicken Noodle Soup! Perfect comfort food for a cool fall or winter night!

1 lb skinless boneless chicken breasts
1 1/2 C chopped baby carrots
5 green onions, sliced
8 Cups Chicken Broth
2 t chopped fresh or 1/2 t dried marjoram (can substitute Italian seasoning for the marjoram)
1 lb 3oz (1 bag) uncooked refrigerated or frozen cheese-filled tortellini
1/3 C grated Parmesan cheese
Shredded Parmesan cheese for top

Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, broth and marjoram to boiling in 6-7 qt stock pot; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender. Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Stir in grated Parmesan cheese. Serve with additional shredded Parmesan on top.

Nutritions

Calories
253

Sodium
1269mg
52% DV

Fat
9g
15% DV

Protein
21g
42% DV

Carbs
18g
6% DV

Fiber
7g
30% DV