Chicken Tortellini Soup Recipe
This comforting Chicken Tortellini Soup combines tender chicken, cheese tortellini, and a medley of vegetables in a flavorful chicken broth. Perfect for cozy evenings, the soup delivers rich creaminess and hearty textures with every spoonful, making it a warming meal that’s easy to prepare and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Tortellini
- 9 oz fresh or frozen cheese tortellini
Vegetables
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Broth and Seasonings
- 6 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped for garnish (optional)
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Cook the Chicken: Add the bite-sized chicken pieces to the pot and cook until they are no longer pink on the outside, about 5 minutes, stirring occasionally.
- Add Broth and Seasoning: Pour in the chicken broth, then add Italian seasoning, salt, and pepper. Stir well and bring the mixture to a boil. Reduce heat, cover, and let it simmer for 15 minutes to meld the flavors and fully cook the chicken.
- Cook the Tortellini: Add the fresh or frozen tortellini to the simmering soup. Cook uncovered for an additional 5-7 minutes, or until the tortellini are tender and cooked through according to package instructions.
- Final Taste and Garnish: Adjust seasoning with additional salt and pepper as needed. Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot for a hearty and comforting meal.
Notes
- Use low-sodium broth to better control the salt content of the soup.
- Chicken thighs can be used instead of breasts for juicier meat.
- Fresh tortellini cooks faster than frozen. Adjust cooking time accordingly.
- For a creamier soup, stir in 1/2 cup of heavy cream or half-and-half after cooking the tortellini.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: Chicken Tortellini Soup, Chicken Soup, Tortellini, Comfort Food, Easy Soup Recipe
Find it online: https://kitchenbynora.com/chicken-tortellini-soup-recipe/
