I have several go-to, under-30-minutes healthy and delicious dinner recipes. This fabulous Chicken Tortellini Soup definitely makes the cut along with my Baked Burritos, Stuffed Zucchini, and Simple Turkey Chili. My talented friend, Erin, inspired this recipe. She made a similar soup for us once, and my family fell in love with it! Be prepared to have your family instantly hooked too!
I recently was fully converted to organic carrots. I was snacking on a raw carrot until I realized my tongue start tingling along with a horrible aftertaste. Pesticides? Chemicals? Who knows… but it was disgusting. I only purchase organic carrots now. They have been surprisingly cheap too! I get a 2 lb bag for under $2. No more tingling tongue.
Also, I’m a huge advocate for washing your vegetables. Are you one to just rinse them under water and think you’re good? Well, read this post where you can visibly see the difference between rinsing and washing. I’ve tried numerous of washing methods and keep coming back to Fit: Vegetable Wash. I’ve only been able to find it on Amazon or at Walmart. I dilute it 50:50 with water and use it on everything without a thick skin or peel that’s not edible (bananas, avocados, etc.). Completely worth the investment. You’ll never be able to eat grapes without it again.
Don’t you love the vibrant colors of this soup? Huge fan of recipes with several different natural colors. Not only is it nice on the eyes, but also nice to your stomach and body. Enjoy your quick, easy chicken tortellini soup. Let me know what you think!
- 1 Tbs coconut oil or olive oil
- 2 tsp minced garlic
- 4 medium carrots, peeled and diced
- 1 medium onion, diced
- 2 celery stalks, washed and diced
- 8 cups (64 oz) natural chicken stock or broth, low sodium
- 3 chicken breasts, thawed and cut in 1 inch pieces
- 48 oz fresh or frozen tortellini
- 1 red bell pepper, washed and diced
- 1 cup sliced mushrooms
- 1 jalapeno, finely diced (optional... keep seeds for added spice!)
- 1 tsp thyme
- 1 tsp black pepper
- 1 Tbs parsley
In large pot, heat oil over medium heat for 1 to 2 minutes. Add garlic, carrots, onion, and celery. Cook for 1 to 2 minutes until onions are slightly translucent.
Add chicken stock/broth and bring to boil.
Add chicken pieces, tortellini, bell pepper, mushroom, jalapeno, black pepper, and thyme. Reduce heat and simmer for 8 to 10 minutes until chicken no longer pink and tortellini tender.
Remove from heat and add parsley.