Tortellini Soup

Tortellini Soup
Servings: 6 Prep 30 mins Cook 350°F 1 hr 30 mins Roast 1 hr


  • 2 pounds chicken wings
  • 2 carrots, peeled and cut into 1-1/2-inch pieces
  • 1 onion, cut into eighths
  • 1 cup dry white wine
  • 12 cups water
  • 12 black peppercorns
  • 1 bay leaf
  • 1 large chicken bouillon cube (enough to make 2 cups broth)
  • 1/4 teaspoon salt
  • 1 9 ounce package refrigerated cheese tortellini
  • 1 6 ounce bag baby spinach
  • 2 tomatoes (about 1 pound), cored, seeded and diced (about 2 cups)
  • Grated Parmesan cheese, for garnish (optional)

Make It

1. Heat oven to 350 degrees F. Place chicken wings, carrots and onion in flame-proof roasting pan.

2. Roast in 350 degree F oven until chicken is cooked through, about 1 hour. Transfer chicken, carrots and onion into large pot.

3. Place roasting pan over medium heat. Add white wine; stir up any browned bits from bottom of pan. Pour into pot with chicken. Add water, peppercorns and bay leaf. Bring to boiling. Reduce heat to medium-low; simmer, uncovered, for 1-1/2 hours.

4. Pour broth through strainer placed over large bowl. Discard carrots, onion, peppercorns and bay leaf. Refrigerate broth until ready to serve. Remove skin and bones from meat; refrigerate meat if making ahead.

To serve:

5. Remove fat from surface of broth. In large pot, bring broth to simmering. Add bouillon cube and salt, dissolving bouillon. Add tortellini to soup; cook following package directions. Stir in spinach, tomato and chicken meat; cook until spinach wilts and tomatoes and chicken are heated through, about 1 minute. Sprinkle with Parmesan, if desired. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 339, Fat, total (g): 10, chol. (mg): 77, sat. fat (g): 4, carb. (g): 29, fiber (g): 3, pro. (g): 25, sodium (mg): 530, Percent Daily Values are based on a 2,000 calorie diet.