Easy Chicken Vegetable Tortellini Soup
Chicken tortellini soup made in one pot with tender chicken, tortellini, carrots, celery, bell pepper and mushrooms in a light, low sodium broth. It is on the table in under 30 minutes.
Servings 6 to 8 people
Ingredients
- 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
Instructions
- 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.