Chicken and tortellini soup
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
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.
Ingredients
Chicken stock cube
1 individual, to make 2 cups (500ml) chicken stock
Carrot(s)
1 medium, sliced
Garlic
1 clove(s), crushed
Broccoli
½ cup(s), florets (50g)
Fresh cooked spinach and ricotta tortellini or ravioli
60 g, cheese filled variety
Skinless chicken breast
80 g, chopped
Tomato(es)
1 medium, roma variety, finely chopped
Shaved parmesan cheese
1 tbs
Fresh flat-leaf parsley
1 tbs, chopped
Instructions
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.
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