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Chicken Stew with Tortellini


  • 2 cups water
  • 1 (14 ounce) can reduced sodium chicken broth
  • 1 medium yellow squash
  • 6 cups torn spinach, beet or turnip greens
  • 1 green bell pepper, coarsely chopped
  • 1 cup dried cheese filled tortellini
  • 1 medium onion, sliced into thin wedges
  • 1 medium carrot, sliced
  • 1 1/2 tablespoon snipped fresh rosemary
  • 1/2 tablespoon salt-free seasoning blend
  • 1/4 tablespoon pepper
  • 2 cups chopped cooked chicken
  • 1 tablespoon snipped fresh basil


  1. In a Dutch oven, bring water and chicken broth to boiling.
  2. Meanwhile, halve the squash lengthwise and cut into 1/2-inch slices. Add squash, green pepper, pasta, onion, carrot, rosemary, seasoning blend and pepper to Dutch oven. Return to boiling, reduce heat and simmer, covered, for about 15 minutes or until pasta and vegetables are nearly tender.
  3. Stir in chicken, simmer for about 5 more minutes or until pasta and vegetables are tender.
  4. Stir fresh basil into soup; serve.

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