Chicken Tortellini Soup with Extra Veggies
Delicious, healthy soup the whole family will love.
Recipe type: Soup
  • 2 tbsp extra virgin olive oil
  • 1 cup finely chopped or grated carrots (2 regular sized carrots)
  • ½ cup finely chopped or grated celery (1 large stalk)
  • 1 small onion, finely chopped
  • 4 large segments of garlic, crushed or finely chopped
  • 4 cups chicken broth
  • 3 cups water
  • 3 large roma tomatoes, chopped (a can of diced tomatoes works here as well)
  • 1 can precooked chicken, or 1-2 cups precooked chicken
  • ¼ tsp dried oregano
  • 1½ tsp dried basil
  • 1 tbsp dried parsley flakes
  • 1 package un-cooked cheese tortellini
  • 1 medium zucchini, quartered and sliced ¼ inch thick
  • Salt and Pepper to taste
  • ½ cup Parmesan cheese, finely grated (I just use the kind in the shaker bottle I keep in my fridge)
  1. In a 5 or 6 quart pot, saute finely chopped, carrot, celery, onion and garlic. Lightly salt and pepper them while you saute them. (If you have a food processor use it to chop these up tiny in a fraction of the time. I love my Ninja)
  2. Once veggies are aromatic and onion are getting translucent, add chicken broth and water.
  3. Add tomatoes, pre-cooked chicken, dried oregano, dried basil and dried parsley flakes.
  4. Once that comes to a boil add the zucchini and un-cooked totellini. Adjust temprature so soup is at a boiling simmer for 15-20 minutes.
  5. Stir in Parmesan cheese and add salt and pepper to taste. If desired you can add 1 tsp lemon juice. Serve
Recipe by Real Life Dinner at