- Peanut free
- Sesame free
- Soy free
- No added sugar
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Packed with tender chicken, savoury tortellini and a delicious blend of fresh herbs and zesty lemon, this chicken and tortellini soup is sure to satisfy even the pickiest of eaters.
- Serves6
- Cook time15 minutes
- Prep time5 minutes
Ingredients
- 2 tbs extra virgin olive oil
- 1 leek, pale section only, thinly sliced
- 1 bunch baby broccoli, chopped
- 2 celery sticks, chopped
- 2 garlic cloves, crushed
- 4 cups (1L) salt-reduced chicken stock
- 325g ricotta and spinach tortellini
- 1 cup (160g) shredded Coles RSPCA Approved Hot Roast Chicken
Herb and lemon salsa verde
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup basil leaves
- 2 tbs pine nuts, toasted
- 1/4 cup (60ml) extra virgin olive oil
- 1 tsp finely grated lemon rind
- 1 tbs lemon juice
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large saucepan over high heat. Add leek, baby broccoli, celery and garlic. Cover and cook, stirring occasionally, for 6 mins or until vegetables are tender. Add the stock and bring to a simmer. Add the tortellini and chicken. Cook for 5 mins or until pasta is just cooked through.
Step 2
To make the herb and lemon salsa verde, process parsley, basil, pine nuts, oil, lemon rind and lemon juice in a food processor until finely chopped.
Step 3
Divide the soup among serving bowls. Drizzle with herb and lemon salsa verde to serve.
Recipe tip
COOK. STORE. SAVE.
To get more juice from your lemon, roll it on your benchtop before slicing and squeezing.
COOK IT RIGHT
Buy it right
Look for celery with firm, tightly packed stalks and bright green leaves.
Store it right
Celery stems can be wrapped in foil and stored in an airtight container in fridge for a week.
Cook it right
Celery is quite sturdy and fibrous, so it needs a longer cooking time. Make it one of the first ingredients you add to your pan.
Herby lemon, tortellini and chicken soup
- Serves6
- Cook time15 minutes
- Prep time5 minutes
Ingredients
- 2 tbs extra virgin olive oil
- 1 leek, pale section only, thinly sliced
- 1 bunch baby broccoli, chopped
- 2 celery sticks, chopped
- 2 garlic cloves, crushed
- 4 cups (1L) salt-reduced chicken stock
- 325g ricotta and spinach tortellini
- 1 cup (160g) shredded Coles RSPCA Approved Hot Roast Chicken
Herb and lemon salsa verde
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup basil leaves
- 2 tbs pine nuts, toasted
- 1/4 cup (60ml) extra virgin olive oil
- 1 tsp finely grated lemon rind
- 1 tbs lemon juice
Description
Packed with tender chicken, savoury tortellini and a delicious blend of fresh herbs and zesty lemon, this chicken and tortellini soup is sure to satisfy even the pickiest of eaters.
Method
Step 1
Heat oil in a large saucepan over high heat. Add leek, baby broccoli, celery and garlic. Cover and cook, stirring occasionally, for 6 mins or until vegetables are tender. Add the stock and bring to a simmer. Add the tortellini and chicken. Cook for 5 mins or until pasta is just cooked through.
Step 2
To make the herb and lemon salsa verde, process parsley, basil, pine nuts, oil, lemon rind and lemon juice in a food processor until finely chopped.
Step 3
Divide the soup among serving bowls. Drizzle with herb and lemon salsa verde to serve.