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Photo of Chicken and tortellini soup by WW

Chicken and tortellini soup

4 - 5
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Shortcut the prep for this single serving of soup by using any mix of frozen vegetables you have on hand. There’s no need to defrost them, simply add with the chicken. Or you could use leftover cooked veggies if you have any that are stashed in the fridge and need to be eaten. Frozen cheese tortellini is a great item to store in your freezer for a quick impromptu meal. Think beyond combining them with the expected marinara sauce and toss them with mixed greens for a quick main-dish salad or sautéed veggies for a quick meal.


Chicken stock cube

1 individual, to make 2 cups (500ml) chicken stock


1 medium, sliced


1 clove(s), crushed


½ cup(s), florets (50g)

Fresh cooked spinach and ricotta tortellini or ravioli

60 g, cheese filled variety

Skinless chicken breast

80 g, chopped


1 medium, roma variety, finely chopped

Shaved parmesan cheese

1 tbs

Fresh flat-leaf parsley

1 tbs, chopped


  1. Combine stock, carrot and garlic in a small saucepan and bring to the boil over high heat. Add broccoli and tortellini, reduce heat and simmer, uncovered, for 2 minutes. Add chicken and tomato. Simmer, uncovered, for 3 minutes or until tortellini and broccoli are tender.
  2. Serve sprinkled with cheese and parsley.