Description
A comforting chicken tortellini soup filled with tender chicken, hearty vegetables, and cheesy tortellini in a savory broth.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 diced onion
- 2 diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 8 cups chicken broth (low-sodium recommended)
- 1 package (about 9 ounces) fresh or frozen cheese tortellini
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Heat olive oil in a large soup pot over medium heat. Sauté the onion, carrots, and celery for about 5 minutes until tender. Add garlic and cook for an additional minute.
- Pour in the chicken broth, add the chicken pieces, bay leaves, and thyme. Bring it to a boil, then reduce the heat and let it simmer for 20 minutes.
- Add the tortellini and cook according to package instructions, which typically take about 5-7 minutes. Adjust seasoning with salt and pepper, then stir in the chopped parsley.
- Before serving, remove the bay leaves and ladle the soup into bowls while it’s still hot.
Notes
For lighter variation, use vegetable broth. Consider using rotisserie chicken for added convenience. Don’t skip the sautéing process to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg