Chicken Tortellini Soup

A handmade soup of chicken tortellini will fill your kitchen with soothing aromas. For a comfortable night in or to enjoy with loved ones, this filling and tasty dish is ideal. With a lovely variation on the conventional chicken noodle soup, this one is full of delicate chicken, gooey tortellini, and a mix of vegetables.

Tasting Notes

This Chicken Tortellini Soup offers a rich broth, succulent bites of chicken, and the delightful surprise of cheesy tortellini in every spoonful. The combination of aromatic herbs and fresh vegetables creates a balanced and satisfying flavor profile that will leave you craving another bowl.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 9 oz (about 2 cups) fresh or frozen cheese tortellini
• 2 cups spinach, chopped
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese for serving

Kitchen Equipment

• Large soup pot
• Wooden spoon
• Cutting board
• Knife
• Measuring cups and spoons
• Ladle

Instructions

1. In a large soup pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
2. Add minced garlic, diced carrots, and sliced celery to the pot. Continue to sauté until the vegetables are tender.
3. Add the bite-sized chicken pieces to the pot and cook until they are no longer pink in the center.
4. Pour in the chicken broth and add dried thyme, dried oregano, bay leaf, salt, and pepper. Bring the soup to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes to allow the flavors to meld.
6. Add the tortellini to the simmering soup and cook according to the package instructions or until they float to the top.
7. Stir in chopped spinach and fresh parsley. Cook for an additional 2-3 minutes until the spinach wilts.
8. Remove the bay leaf and discard. Taste the soup and adjust seasoning if necessary.
9. Ladle the hot Chicken Tortellini Soup into bowls, and serve with a sprinkle of grated Parmesan cheese on top.

Pro Tips

• To enhance the flavor, consider using homemade chicken broth instead of store-bought.
• Add a squeeze of fresh lemon juice just before serving for a burst of brightness.

Variations

• Experiment with different types of tortellini, such as spinach and ricotta or mushroom-filled, to change up the flavor.
• For a heartier soup, add cooked diced potatoes or white beans.

FAQs

Yield: 6 servings

Chicken Tortellini Soup

Print

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 9 oz (about 2 cups) fresh or frozen cheese tortellini
• 2 cups spinach, chopped
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese for serving

Instructions

1. In a large soup pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
2. Add minced garlic, diced carrots, and sliced celery to the pot. Continue to sauté until the vegetables are tender.
3. Add the bite-sized chicken pieces to the pot and cook until they are no longer pink in the center.
4. Pour in the chicken broth and add dried thyme, dried oregano, bay leaf, salt, and pepper. Bring the soup to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes to allow the flavors to meld.
6. Add the tortellini to the simmering soup and cook according to the package instructions or until they float to the top.
7. Stir in chopped spinach and fresh parsley. Cook for an additional 2-3 minutes until the spinach wilts.
8. Remove the bay leaf and discard. Taste the soup and adjust seasoning if necessary.
9. Ladle the hot Chicken Tortellini Soup into bowls, and serve with a sprinkle of grated Parmesan cheese on top.

Nutrition Information:

Yield:

6 servings
Amount Per Serving: Calories: 350Total Fat: 12gSaturated Fat: 3gCholesterol: 60mgSodium: 1100mgCarbohydrates: 35gFiber: 3gSugar: 4gProtein: 25g