Chicken Tortellini Soup With Zucchini and Tomatoes

Chicken Tortellini Soup With Zucchini and Tomatoes

53 Reviews 3 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
  3. Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
  4. Final touch: Add salt and pepper, to taste.

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Reviews (53)

Rate This Recipe
TONIADAVIS
49

TONIADAVIS

Excellent soup, used chicken broth from a can and added a little more zucchini (had extra in the fridge). Didn't have the fresh parsely so omitted that step. Everyone loved it and even ate all the leftovers. Eager to try the fast chicken soup base next.

JOY
42

JOY

Excellent soup recipe. I used chicken bouillon & added 2 boneless chicken breasts cubed.

IAMEXTREMELYHUNGRY
34

IAMEXTREMELYHUNGRY

Nice hearty, healthy soup. I had the time, so I cooked the Soup Base for 4 hours. I also threw in some extra carrots and celery. Husband liked it, too. Will use this one again.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 117 cal
  • 6%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 18.6 g
  • 6%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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