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Chicken Tortellini Soup


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4 boneless, skinless chicken breast halves, cut in bite-size pieces
2 tablespoons olive oil
2 ribs celery, cut in 1/4 inch slices
1 medium carrot, cut 1/4 inch slices
1 medium onion, diced
2 cloves garlic, minced
6 cups canned or packaged fat free, reduced sodium chicken broth
2 cups water
1 can (14 1/2 oz.) diced tomatoes
2 small zucchini, halved lengthwise, cut in 1/4 inch slices
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1 package (9 oz.) plain or spinach
cheese-filled tortellini
Salt to taste
Freshly grated Parmesan cheese


In 5-quart saucepan or Dutch oven, place oil and heat to medium high temperature. Add chicken, celery, carrot, onion, and garlic; cook, stirring, about 8 minutes or until chicken is lightly browned and vegetables are tender crisp. Add broth, water, tomatoes, zucchini, pepper, and Italian seasoning. Heat to boiling; reduce heat, cover and cook 7 minutes. Return to boiling, add tortellini and cook 7 minutes or until tortellini is done. Serve in individual bowls; top with a sprinkle of freshly grated Parmesan cheese.

Nutritional Information:

Servings: 6
Calories: 338
Protein: 30 g
Total Fat: 10.2 g
Saturated Fat: 3.2 g
Cholesterol: 74 mg
Sodium: 942 mg
Carbohydrates: 29 g

Printed 4/30/2017 | Copyright © dpichicken.com (Delmarva Poultry Industry, Inc.)