• Save to your scrapbook
  • Save to your scrapbook

    Shredded Chicken and Tortellini Soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Shredded Chicken and Tortellini Soup

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes

    Serves: 6


    • 2 tbsp Olive oil
    • 1 Large onion, chopped
    • 1 Fennel bulb,trimmed and finely chopped
    • 2 Garlic cloves, crushed
    • 1.5 litres Chicken stock
    • 2 Courgettes, diced
    • 150g Frozen peas
    • 500g Fresh tortellini
    • 440g Cooked chicken,skin removed and shredded
    • 2 tbsp Chopped basil
    • 2 tbsp Freshly grated parmesan


    1. Heat the oil in a large pan over a medium heat. Add the onion and fennel; cook, stirring occasionally, for 5 minutes. Add the garlic; cook, stirring, for 1–2 minutes until fragrant
    2. Add the stock, courgette and peas; bring to the boil. Reduce the heat and simmer, stirring a little, for 5 minutes.
    3. Bring back up to the boil. Add the tortellini and simmer for another 3–4 minutes or until they rise to the surface and are cooked. Stir in the chicken; simmer for 1 minute. Season
    4. Ladle the soup into serving bowls. Serve garnished with freshly chopped basil and grated parmesan.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars