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Chicken Tortellini Soup Recipe

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Chicken Tortellini Soup Recipe

Welcome to a warm, comforting bowl of Chicken Tortellini Soup. This recipe is perfect for chilly evenings or when you need a hearty, delicious meal that’s easy to make. Combining tender chicken, cheese-filled tortellini, and a flavorful broth, this soup is sure to become a family favorite.

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Why You’ll Love This Chicken Tortellini Soup

Chicken Tortellini Soup is a delightful twist on traditional chicken soup. The addition of cheese tortellini brings an extra layer of flavor and heartiness, making it a complete meal. It’s quick to prepare, making it ideal for weeknight dinners, and it’s also versatile enough to suit various dietary preferences.

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Key Ingredients

Chicken

  • Chicken: Use boneless, skinless chicken breasts or thighs for easy preparation and tender results.

Tortellini

  • Tortellini: Fresh or frozen cheese tortellini adds a rich, creamy texture to the soup.

Vegetables

  • Vegetables: A mix of carrots, celery, onions, and garlic provides a flavorful base.

Broth

  • Broth: Chicken broth is essential for a rich, savory soup. Use low-sodium broth to control the salt content.

Herbs and Spices

  • Herbs and Spices: Fresh or dried thyme, bay leaves, and parsley add depth and aroma to the soup.

Essential Cooking Tools

  1. Large Soup Pot: For simmering the soup.
  2. Sharp Knife: For chopping vegetables and chicken.
  3. Cutting Board: To safely prepare ingredients.
  4. Wooden Spoon: For stirring the soup.
  5. Ladle: For serving the soup.

Step-by-Step Preparation

Preparing the Chicken

  1. Cut the Chicken: Cut 1 pound of boneless, skinless chicken breasts or thighs into bite-sized pieces.
  2. Season: Season the chicken with salt and pepper.

Sautéing the Vegetables

  1. Heat the Pot: Heat 2 tablespoons of olive oil in a large soup pot over medium heat.
  2. Sauté the Vegetables: Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for about 5 minutes until the vegetables are tender.
  3. Add Garlic: Add 3 minced garlic cloves and cook for another minute until fragrant.

Simmering the Soup

  1. Add Broth: Pour in 8 cups of chicken broth.
  2. Add Chicken and Herbs: Add the chicken pieces, 2 bay leaves, and 1 teaspoon of dried thyme. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.

Adding the Tortellini

  1. Add Tortellini: Add 1 package (about 9 ounces) of fresh or frozen cheese tortellini to the pot. Cook according to the package instructions, usually about 5-7 minutes.
  2. Final Seasoning: Taste the soup and adjust the seasoning with salt and pepper. Stir in 1/4 cup of chopped fresh parsley.

Final Seasoning and Serving

  1. Remove Bay Leaves: Remove the bay leaves before serving.
  2. Serve: Ladle the soup into bowls and serve hot.

Tips for Perfect Chicken Tortellini Soup

  • Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of the soup.
  • Don’t Overcook the Tortellini: Add the tortellini towards the end of the cooking process to prevent it from becoming mushy.
  • Adjust Consistency: If you prefer a thicker soup, reduce the amount of broth slightly or add a slurry of cornstarch and water.

Variations and Substitutions

  • Vegetarian Option: Substitute the chicken with chickpeas or tofu and use vegetable broth instead.
  • Different Tortellini: Try meat-filled or spinach tortellini for a different flavor.
  • Creamy Version: Add a splash of heavy cream or half-and-half at the end for a creamier soup.

Serving Suggestions

  • Bread: Serve with crusty bread or garlic bread for dipping.
  • Salad: Pair with a simple green salad for a balanced meal.
  • Toppings: Garnish with grated Parmesan cheese or a squeeze of lemon juice for extra flavor.

Storing and Reheating

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a pot over medium heat until warmed through. You may need to add a bit of extra broth if the soup has thickened.

Nutritional Information

Each serving (based on 6 servings) has approximately:

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  • Calories: 350
  • Protein: 25g
  • Fat: 12g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Sugar: 4g

Conclusion

Chicken Tortellini Soup is a comforting and hearty dish that’s perfect for any occasion. With its rich flavors and satisfying ingredients, it’s sure to become a staple in your meal rotation. Whether you’re cooking for your family or hosting a dinner party, this soup is a guaranteed hit.

FAQs

1. Can I make this soup in a slow cooker? Yes, you can cook the soup in a slow cooker. Sauté the vegetables and chicken first, then transfer to the slow cooker with the broth and herbs. Cook on low for 4-6 hours. Add the tortellini in the last 30 minutes of cooking.

2. Can I freeze Chicken Tortellini Soup? It’s best to freeze the soup without the tortellini, as they can become mushy upon reheating. Add fresh tortellini when reheating.

3. What can I use instead of tortellini? You can use any pasta you like, such as ravioli or even small pasta shapes like orzo or ditalini.

4. How can I make this soup spicier? Add a pinch of red pepper flakes or a diced jalapeño to the vegetables when sautéing for a spicy kick.

5. Can I use rotisserie chicken? Absolutely! Shredded rotisserie chicken is a great shortcut. Add it to the soup during the last few minutes of simmering to heat through.

Enjoy your delicious Chicken Tortellini Soup, and happy cooking!

Source: thecozycook.com

Yield: 10

Chicken Tortellini Soup Recipe

Chicken Tortellini Soup Recipe

Welcome to a warm, comforting bowl of Chicken Tortellini Soup. This recipe is perfect for chilly evenings or when you need a hearty, delicious meal that’s easy to make. Combining tender chicken, cheese-filled tortellini, and a flavorful broth, this soup is sure to become a family favorite.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

Seasonings

  • 1 teaspoon EACH: dried basil, dried parsley
  • ½ teaspoon EACH: dried oregano, mustard powder
  • ¼ teaspoon EACH: ground sage, pepper

Soup

  • 1 1/4 lb. bone-in chicken breast, see notes
  • Salt/Pepper, to taste
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • ¾ cup diced carrots
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon hot sauce
  • 10 oz. refrigerated tortellini, about 2 cups

Instructions

Sear the Chicken

Note: Searing the chicken is optional, raw or cooked chicken can be added right to the broth in later steps. Searing first adds fond to the soup pot which makes the broth more flavorful. It also adds color and texture to some of the chicken.

Season each side of the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.

Add the chicken and cook for 3-4 minutes per side, until a little bit of a brown color has developed. Remove and set aside. Let the chicken rest for 10 minutes, then use 2 forks to shred. If the middle isn’t cooked, it will finish cooking in later steps.

Make the Soup

Combine the seasonings and set aside.

Melt the butter in the same pot and use a silicone spatula to “clean” the bottom of the pot. Add the diced onions, carrots, and celery and cook for 5 minutes. Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.

Add the chicken broth and shredded chicken. Bring to a very gentle bubble, (a boil will make the chicken tough). Simmer, partially covered, for 15 minutes.

Add the refrigerated tortellini and simmer until cooked through. (Refer to package for guidance on timing.) Rana refrigerated tortellini take just 3 minutes. Taste and add any seasonings if desired, including up to ½ teaspoon of salt. Serve!

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