Chicken and Tortellini Stew

Chicken and Tortellini Stew

Campbell's Kitchen 0

"Diced chicken breast is browned and added to golden Swanson® Chicken Broth, along with tender cheese-filled tortellini, carrots, onion and green beans."

Ingredients 45 m {{adjustedServings}} servings 189 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Stir the cornstarch and water in a small cup until smooth. Set the mixture aside.
  2. Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken.
  3. Add the remaining oil to the saucepot. Add the carrots, beans and onions. Cook over medium heat until the vegetable are tender-crisp.
  4. Stir in the broth. Heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and heat through.
  5. Stir the cornstarch mixture and stir it into the saucepot. Cook and stir until the mixture boils and thickens slightly.
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Reviews 11

  1. 15 Ratings


this was very good! it was absolutely perfect for a cold winter night. the only thing i did differently was pull rotisserie chicken, which probably helped add a lot of flavor as it was lemon-peppered. i also added a little salt and pepper to the vegetables when cooking them over oil. i loved it!


Hubby & kids liked it, definitely on the rotation. I added some garlic and a dash of Worcester sauce (I don't usually change a recipe I rate but this was just a bit bland for me).


It was ok, kind of bland tasting for me when initially made. So I changed it up a bit-I used precooked chicken strips found in deli aisle (for nites when I REALLY need a quick meal), which saved me a step. I cooked the carrots in pan so I didn't have to boil as long, with onions and some spices (garlic pepper, basil, various ones from the cabinet I experimented with), then I boiled in chicken broth. Before carrots got too tender I added more frozen veggies (broccoli, corn), the chicken, and the tortellini. I added a bit more cornstarc/water mixture to make it a bit thicker. It helped, but I want to try to make more of a cream sauce with this recipe as the backbone next time.