Chicken Tortellini Soup
A comforting and easy-to-make soup featuring tender chicken and cheese-filled tortellini in a flavorful broth, perfect for chilly evenings.
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 package (about 9 ounces) cheese tortellini, fresh or frozen
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Cut the chicken into bite-sized pieces and generously season with salt and pepper.
- In a large pot, heat olive oil over medium heat. Sauté the diced onion, carrots, and celery for about 5 minutes, or until tender.
- Add minced garlic and cook for another minute until it becomes fragrant.
Cooking
- Pour in the chicken broth, add the chicken pieces, bay leaves, and dried thyme. Bring this mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the tortellini and continue cooking according to the package directions (usually around 5–7 minutes) until they are tender.
- Remember to remove the bay leaves. Adjust seasoning with salt and pepper to your liking, then stir in the chopped parsley.
Serving
- Serve hot, with extra parsley sprinkled on top if desired.
Notes
For added depth of flavor, sear the chicken pieces in the pot before adding the vegetables. Feel free to sneak in more veggies, such as spinach or kale, for added nutrition. Make it extra creamy by stirring in a bit of heavy cream just before serving.