Chicken Tortellini Soup
This easy yet comforting soup will fill your belly and soul! It's got flavorful broth, juicy shredded chicken, pillowy cheese tortellini, and plenty of garlic and Italian herbs. 30 minutes, one pot.
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts or tenders can substitute rotisserie chicken, see note
- kosher salt and black pepper
- 1 Tablespoon butter
- 4 whole carrots peeled and diced
- 2 stalks celery chopped
- 1/2 medium yellow onion chopped
- 3-4 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 cups chicken stock or broth low-sodium preferred
- 1 cup water
- 1 teaspoon Better Than Bouillon optional
- 9 ounces refrigerated tortellini
- 2-3 handfuls fresh baby spinach
- fresh parsley and lemon juice optional garnish
Instructions
- Warm olive oil in a large stockpot or Dutch oven over medium-high heat. Sprinkle chicken on both sides with salt and pepper and add to the pan when hot. Cook until golden and cooked through, about 2-3 minutes each side. Remove to a cutting board and set aside.1 Tablespoon extra-virgin olive oil, 1 pound boneless, skinless chicken breasts or tenders, kosher salt and black pepper
- Melt butter in the pot, then add the carrots, celery, and onion. Cook for 4-5 minutes, scraping the bottom occasionally to remove browned bits.4 whole carrots, 2 stalks celery, 1/2 medium yellow onion, 1 Tablespoon butter
- While the veggies cook, shred or cut the chicken into bite sized pieces.
- Stir in the garlic, oregano, and thyme. Sauté for 30-60 seconds, just until fragrant.3-4 cloves garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme
- Stir in the chicken broth, water, and Better than Bouillon, if using. Bring mixture to a boil, then add tortellini. Cook according to package directions, usually just 2-3 minutes.6 cups chicken stock or broth, 1 cup water, 1 teaspoon Better Than Bouillon, 9 ounces refrigerated tortellini
- When 1 minute remains of the tortellini's cooking time, return shredded chicken to the pot and stir in the spinach. Taste and season with additional salt and pepper to taste. Garnish with parsley and/or lemon juice, if desired. Serve and enjoy!2-3 handfuls fresh baby spinach, fresh parsley and lemon juice
Notes
- Chicken: If using rotisserie chicken, pull sections off of the chicken and shred or cut into bite-sized pieces. Prepare the recipe as directed, beginning with step 2 (cooking the veggies), and stir in the shredded chicken just after adding the tortellini to cook.
- Tortellini: I usually use the refrigerated tortellini that are sold in the deli section of most supermarkets. They can be easily stored in the freezer until ready to use, and cook very quickly to a nice, tender texture. You can also use dried tortellini in this recipe, just adjust the cooking time to follow your package directions. Any type of filling works: our favorites are cheese or cheese and spinach.
- Creamy Chicken Tortellini Soup: Add either 1/2 cup of heavy cream or a slurry of milk and flour (2/3 cup milk + 1 Tablespoon flour, shaken together in a jar or whisked together in a liquid measuring cup). Add these at the end, after adding the spinach.
Nutrition Estimate
Calories: 349 kcal, Carbohydrates: 32 g, Protein: 29 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 71 mg, Sodium: 648 mg, Potassium: 683 mg, Fiber: 3 g, Sugar: 7 g, Vitamin A: 6855 IU, Vitamin C: 5.1 mg, Calcium: 93 mg, Iron: 2.2 mg
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