Chicken, Veggie & Tortellini Soup (GF)
This cozy, nourishing bowl of chicken, veggie and tortellini soup comes together in under an hour! The soup nestles in so much flavor from the bone broth mix from US Wellness Meats and the all purpose seasoning from True Made Foods. It’s hearty, comforting, and perfect for a chilly day! If you're looking for a non-toxic everyday pot for cooking up your smaller-batch soups, this is the one I'm always reaching for.
PREP TIME
10 minutes
COOK TIME
45 minutes
INGREDIENTS
12
Serves: 3-4
Ingredients
- 1.5 lb1.5 lb1.5 lb Chicken Thighs, Boneless Skinless
- 3 tsp3 tsp3 tsp All Rub All Purpose Seasoning - True Made Foods, divided
- 2 whole2 whole2 whole Carrots, peeled and chopped
- 2 pieces2 pieces2 pieces Celery, chopped
- 1 whole1 whole1 whole Yellow Onion, chopped
- 2 cloves2 cloves2 cloves Garlic, smashed
- 2 cups2 cups2 cups Baby Spinach
- 4 cups4 cups4 cups Chicken Broth
- 1 cup1 cup1 cup Water, optional
- Salt and Pepper, to taste
- 9 oz9 oz9 oz Gluten-Free Tortellini, 1 package
- Parmesan Cheese, optional, for topping
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat the oil in a large pot over medium heat. Add the carrots, celery, onion and 2 teaspoons of all purpose seasoning. Sauté for about 5 minutes, until the vegetables begin to soften. Add the garlic and cook for another minute, until fragrant.
- Season the chicken with 1 teaspoon of all purpose seasoning. Add the broth, seasoned chicken, and bone broth seasoning mix to the pot. For a lighter broth with a little more volume, add up to 1 additional cup of water. The soup will have a more concentrated flavor without it, so adjust the amount to your taste. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F.
- While the soup simmers, cook the tortellini in a separate pot according to the package instructions. Drain and set aside until ready to serve.
- Remove the chicken to a cutting board and shred or chop into bite sized pieces. Return the chicken to the pot and stir in the spinach. Season with salt and pepper to taste.
- Ladle the soup into bowls and add the tortellini. Enjoy warm on its own or with some crusty bread on the side!
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About This Recipe
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Coconut Free Gluten Free Nut Free Shellfish Free Soups Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 1001 |
| Fat: | 14 g |
| Carbohydrates: | 22 g |
| Protein: | 63 g |
| Cholesterol: | 25 g |
| Sodium: | 1518 mg |
| Fiber: | 4 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
One response to “Chicken, Veggie & Tortellini Soup (GF)”
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This looks so warm and comforting, especially on a chilly day.