Roasted Chicken and Tortellini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp Oregano, ground 1 tsp Thyme, ground 8 ounces Chicken Breast (cooked), no skin, roasted 4 medium Carrots, raw 2 stalk, large (11"-12" long) Celery, raw 3 clove Garlic 1 large Onions, raw 0.50 parsnip (9" long) Parsnips 1 tbsp Extra Virgin Olive Oil 8 serving Kitchen Basics chicken stock 1 cup 1 serving Bay Leaf - whole leaf 4 serving Shitake Mushrooms (4 mushrooms, 72 grams) 2 cup Lacinato Kale, Dino Kale 2 cup Safeway Select Five Cheese Tortellini
Heat oil in a large saucepan. Add mushrooms and saute for 5 to 10 minutes or until softened. Add carrots, parsnips, celery, onions, garlic, oregano, thyme, and bay leaf. Cook and stir for about 5 minutes or until vegetables soften. Stir in the stock. Bring to a boil and add the kale. Reduce heat to medium low and simmer 10 minutes or until vegetables are tender. Add the chicken and the tortellini and simmer another 5 to 10 minutes or until tortellini is cooked. Remove bay leaf before serving.
Serving Size: Makes 6 servings of about 2 to 2 1/2 cups each
Serving Size: Makes 6 servings of about 2 to 2 1/2 cups each
Nutritional Info Amount Per Serving
- Calories: 257.5
- Total Fat: 5.9 g
- Cholesterol: 35.1 mg
- Sodium: 804.7 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 5.1 g
- Protein: 20.4 g
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