Chicken and Tortellini Soup

Serves: 4
Preparation Time: 10
Cooking Time: 10


  • 1L (4 cups) Campbell’s Real Stock – Chicken Salt Reduced
  • 200g fresh spinach and ricotta tortellini
  • 1 (350g) Chicken Breast Fillet, trimmed, sliced very thin
  • 1 carrot, julienned
  • 2 spring onions, thinly sliced
  • 1 cup baby spinach


  1. Place Campbell’s Real Stock in a large saucepan and bring to the boil.

  2. Add tortellini, chicken and carrot and continue to stir until stock returns to the boil. Reduce heat and simmer, stirring occasionally, for a further 2 minutes or until chicken is cooked through and carrots are tender.

  3. Stir in baby spinach and spring onions and cook for 1 minute or until spinach has wilted. Ladle into four individual bowls and serve with fresh crusty bread.


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