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

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)

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

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

  • Step 1 - Chop the Vegetables

    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.

  • Step 2 - Sauté the Vegetables

    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.

  • Step 3 - Boil the Chicken

    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.

  • Step 4 - Cook the Tortellini

    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.

  • Step 5 - Add the Vegetables

    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.

  • Step 6 - Finish Up

    Finish Up

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

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