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  1. This recipe translates the classic flavors of chicken Parmesan into a hearty soup, right down to the melting cheese that tops it.

  2. cup olive oil 8 oz. assorted mushrooms, sliced 3 large garlic cloves, minced 1 (32-oz.) carton lower-sodium chicken broth 1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano 2 (9-oz.) pkg. refrigerated chicken tortellini 1/3 cup julienned fresh basil 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese 1. Heat oil in large pot over medium heat until hot. Cook mushrooms and garlic 3 to 4 minutes or until mushrooms are softened. Stir in broth and tomatoes; bring to a boil. Add tortellini; simmer 9 to 10 minutes or until tortellini are tender, stirring occasionally.

  3. Stir in basil and pepper; simmer 1 minute. Serve sprinkled with cheese.

  4. (2-cup) servings PER SERVING: 310 calories, 15.5 g total fat (3.5 g saturated fat), 17.5 g protein, 25 g carbohydrate, 80 mg cholesterol, 610 mg sodium, 2 g fiber


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