Chicken and Tortellini Stew

Chicken and Tortellini Stew

Prep time: 20 minutes | Cook time: 35 minutes | Serves: 6 (about 1-1/4 cups each).

23 Ratings 3 stars

Hearty, but not heavy. That's how we describe this semi-thick Italian tortellini stew. But if you prefer a thinner, broth-based soup, you can omit the cornstarch slurry in step 1. 


Nutrition Information

Nutrition Facts per serving

Calories: 190 Sodium: 1035mg
Fat: 8g Carbohydrate: 14g
Saturated Fat: 1g Dietary Fiber: 2g
Cholesterol: 47mg Protein: 16g


vitamin A
vitamin C



  1. Stir the cornstarch and water in a small bowl until the mixture is smooth.
  2. Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the saucepot.
  3. Heat the remaining oil in the saucepot over medium heat. Add the carrots, beans and onion and cook until they're tender-crisp.
  4. Stir in the broth and heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and cook until the chicken is cooked through.
  5. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens.
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