Description
This easy chicken tortellini soup recipe is a simple meal that has plenty of comforting cheese tortellini and juicy shredded chicken in an irresistible broth!
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 sticks celery, finely chopped
- 3 large carrots, peeled & chopped or sliced
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 8 cups chicken broth
- 2 cups shredded cooked/rotisserie chicken
- 2 (9 ounce) packages refrigerated cheese tortellini (made with microbial-rennet cheese)
- Salt & pepper, to taste
- Chopped parsley, to taste
Instructions
- Step: Add the olive oil and onion to a large soup pot. Sauté over medium-high heat for 5-7 minutes.
- Step: Add the celery, carrots, garlic, and Italian seasoning to the pot. Stir and continue cooking for a few more minutes.
- Step: Add the chicken broth to the pot. Increase the heat to high, and once it starts to boil, reduce the heat to a rapid simmer and let it cook for 10 minutes or until the veggies have softened.
- Step: Add the chicken and tortellini to the pot. Increase the heat to medium-high and let the soup cook for a few more minutes until the tortellini is cooked.
- Step: Season with salt & pepper as needed and garnish with the chopped parsley.
Notes
The tortellini will soak up the broth the longer it sits, so this soup is best eaten right away. To prevent leftovers from becoming too thick, store the broth and cooked pasta separately and combine when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 397 kcal
- Sugar: 4 g
- Sodium: 1574 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 67 mg