• Chicken Stew With Tortellini

    1 vote
    Chicken Stew With Tortellini
    Prep: 2 hours Cook: 45 min Servings: 10
    by Robyn Savoie
    380 recipes
    This can be made with fresh chicken breast or you can dress up your leftover chicken by stirring it into this easy-to-prepare stew. With chunks of yellow squash and sweet pepper accompany plump tortellini and spinach.


    • 2 Lbs. Boneless, Skinless Chicken Breast, Cut Into 1-Inch Cubes
    • 1 Tsp. Mrs. Dash Salt-Free Seasoning Blend
    • 3 Tbsp. Canola Oil
    • 1 Large Sweet Onion, Coarsely Chopped
    • 1 Large Red Bell Pepper, Coarsely Chopped
    • 4 Medium Carrots, Sliced Thick Diagonally
    • 1 Medium Yellow Summer Squash, Coarsely Chopped
    • 1 Tsp. Dried Rosemary, Crushed
    • 1/4 Tsp. Ground Black Pepper
    • 7 1/4 Cups Reduced-Sodium Chicken Broth
    • 19 Oz. Pkg. Frozen Cheese Filled Tortellini, Thawed
    • 6 Cups Baby Spinach
    • 1 Tbsp. Fresh Basil, Chopped


    1. Season chicken pieces with salt-free seasoning; set aside for 2 hours in refrigerator.
    2. In a Dutch oven heat 2 tablespoons canola oil over medium-high heat until hot. Add chicken is small batches, cook until no longer pink; 5 minutes each. Deglaze pan with 1 cup of chicken broth; remove broth and reserve.
    3. In same Dutch oven heat remaining oil over medium-high heat until hot. Add onion, bell pepper, carrot, squash, rosemary, and black pepper. Cook until crisp tender and slightly golden.
    4. Slowly pour chicken broth into pan. Add cooked chicken and bring to boiling over high heat. Reduce heat to medium-low and simmer 15 minutes. Add tortellini and simmer for another 15 minutes.
    5. Stir in spinach and fresh basil into soup, simmer until wilted. Serve garnished with shredded Parmesan cheese and dinner rolls or fresh fruit.

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