Chicken Tortellini Soup

With Tomatoes, Red Pepper, Spinach, and Garlic

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This Italian take on the classic cure-all soup is perfect when nights are chillier than expected or you’re feeling like you could use a recharge. Adorned with a medley of vegetables, fresh herbs, tender chunks of chicken, cheese tortellini, mushrooms, peppers, tomato, spinach, and a hint of spice from red pepper flakes, this satisfying and comforting dish is ready in just 25 minutes.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 1 Garlic Cloves
  • 2 oz. Button Mushrooms
  • ¾ oz. Baby Spinach
  • 1 tsp. Red Pepper Flakes
  • 2 Boneless Skinless Chicken Breasts
  • 1 Roma Tomato
  • 2 Parsley Sprigs
  • 4 Chicken Bouillon Cube, Low-Sodium
  • Info
    1 cup Cheese Tortellini, Dried

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • 1

    Chop the Vegetables

    Slice the bell pepper in to thin strips about 1½-inch long. Loosely chop the spinach, and finely chop the garlic, mushrooms, and parsley. Finely dice the roma tomato, saving the juice as you go.

  • 2

    Sauté the Vegetables

    Heat 1 Tbsp. olive oil in the bottom of a soup pot. Add the mushrooms, bell pepper, and garlic. Then add the salt and pepper to taste. Sauté the vegetables until they begin to get soft. This will take about 4 minutes. Then remove from the pot and set aside.

  • 3

    Boil the Chicken

    Using the same soup pot, heat the bouillon cubes and 4 cups of water over high heat until it comes to a boil. Cut the chicken breasts in half. Place in the boiling chicken broth and cook for 7 minutes, or until no longer pink in the center. Then remove from the broth and set aside. Once cooled, shred the chicken with a fork in to bite-sized pieces and add back to the broth.

  • 4

    Cook the Tortellini

    Fill a pot with 5 - 6 cups of water and a dash of salt. Once boiling, add the dry tortellini and cook until al dente, or about 7-8 minutes. Remove from boiling water and set aside.

  • 5

    Add the Vegetables

    Add the cooked tortellini, sautéed vegetables, diced tomatoes, half the fresh parsley, and the red pepper flakes to the broth with the shredded chicken. Bring to a slow simmer over medium heat, about 6 minutes.

  • 6

    Finish Up

    Ladle the soup in large bowls, garnishing with additional parsley.

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