Chicken Tortellini Soup
A hearty and filling Chicken Tortellini Soup made with tender chicken, cheese tortellini, and fresh vegetables in a rich broth.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs Can use rotisserie chicken for convenience.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken broth Use vegetable broth for a vegetarian option.
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 package cheese tortellini, fresh or frozen (about 9 ounces) Can substitute with other pasta shapes.
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Cut the chicken into bite-sized pieces and season them with salt and pepper.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are tender.
- Mix in the minced garlic and cook for an additional minute until it becomes fragrant.
- Pour the chicken broth into the pot, then add the seasoned chicken, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Stir in the tortellini and cook according to the package directions (typically about 5–7 minutes) until they are tender.
- Remove the bay leaves, and adjust the seasoning with additional salt and black pepper if needed.
- Finally, stir in the chopped parsley and serve hot, garnished with extra parsley if desired.
Notes
Serve with crusty bread or a side salad for a complete meal. A sprinkle of freshly grated Parmesan cheese on top adds wonderful richness.