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Chicken Tortellini Soup


  • 2 cups chopped cooked chicken
  • 3 cans chicken broth (14 oz. size)
  • 1 cup sliced carrot
  • 1/4 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp. thyme
  • 1/4 tsp. oregano
  • 1 pkg. frozen cheese tortellini (16 oz.)


Combine chicken, chicken broth, veggies, cheese and herbs in 4 qt. saucepan. cook over medium heat for 10 minutes or until carrots and celery are tender. Add pasta. Cook for 10 minutes longer.

By Robin from Washington, IA


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April 23, 20100 found this helpful

Try this one:

&frac; cup butter or margarine

&frac; cup all-purpose flour

3 cups chicken broth

1 cup milk

8 ounces Velveeta process cheese food  cubed

10 oz. can RoTel brand tomatoes and chilies

2 cups cooked, shredded chicken

1 tsp. cumin

1 tsp. chili powder

salt and pepper to taste

flour tortillas - about 4-6

shredded Colby Jack Cheese or Mexican blend cheese

1. In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for about 3 minutes.

2. Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.

3. Reduce heat to low and stir in Velveeta cubes, stir until melted.

4. Stir in RoTel, chicken, and spices.

5. Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally.

For tortilla strips, cut tortillas into strips and deep fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks. OR: cut into pieces, spray with butter flavored cooking spray and bake in 350 degree F. oven until crispy.

Spoon a ladle of soup into a bowl, top with tortilla strips and shredded cheese.

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