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Saturday 10 October 2026 11:58:21 GMT
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Total Time: 40 minutesYield: 4-6 servings This Chicken Tortellini Soup is a comforting and hearty dish made with juicy chicken, cheese tortellini, and flavorful vegetables in a rich broth. It’s perfect for cozy nights, offering both warmth and satisfaction with every spoonful. INGREDIENTS 1 tablespoon olive oil 1/2 medium onion, chopped 3 sticks celery, finely chopped 3 large carrots, peeled and chopped or sliced 2 cloves garlic, minced 1/2 teaspoon Italian seasoning 8 cups chicken broth 2 cups shredded cooked or rotisserie chicken 2 (9 ounce) packages refrigerated cheese tortellini Salt and pepper, to taste Chopped parsley, to taste INSTRUCTIONS ⭐️In a large pot, heat olive oil over medium-high heat and sauté the onion until softened (5-7 minutes). ⭐️Add celery, carrots, garlic, and Italian seasoning. Cook for an additional 3-4 minutes. ⭐️Pour in the chicken broth, bring to a boil, then reduce to a simmer. Let it cook for 10 minutes, or until the vegetables are tender. ⭐️Stir in shredded chicken and cheese tortellini. Cook for another 5-7 minutes, or until the tortellini is tender. ⭐️Season with salt and pepper to taste and garnish with chopped parsley before serving. NOTES To avoid the tortellini soaking up too much broth when storing leftovers, keep the broth and pasta separate. If you prefer a creamier version, add a splash of heavy cream or half-and-half just before adding the tortellini. Frozen tortellini may require a bit more cooking time than fresh, so be sure to check doneness. This soup is best eaten fresh, but leftovers can be stored for up to 3 days in the fridge.
Total Time: 40 minutesYield: 4-6 servings This Chicken Tortellini Soup is a comforting and hearty dish made with juicy chicken, cheese tortellini, and flavorful vegetables in a rich broth. It’s perfect for cozy nights, offering both warmth and satisfaction with every spoonful. INGREDIENTS 1 tablespoon olive oil 1/2 medium onion, chopped 3 sticks celery, finely chopped 3 large carrots, peeled and chopped or sliced 2 cloves garlic, minced 1/2 teaspoon Italian seasoning 8 cups chicken broth 2 cups shredded cooked or rotisserie chicken 2 (9 ounce) packages refrigerated cheese tortellini Salt and pepper, to taste Chopped parsley, to taste INSTRUCTIONS ⭐️In a large pot, heat olive oil over medium-high heat and sauté the onion until softened (5-7 minutes). ⭐️Add celery, carrots, garlic, and Italian seasoning. Cook for an additional 3-4 minutes. ⭐️Pour in the chicken broth, bring to a boil, then reduce to a simmer. Let it cook for 10 minutes, or until the vegetables are tender. ⭐️Stir in shredded chicken and cheese tortellini. Cook for another 5-7 minutes, or until the tortellini is tender. ⭐️Season with salt and pepper to taste and garnish with chopped parsley before serving. NOTES To avoid the tortellini soaking up too much broth when storing leftovers, keep the broth and pasta separate. If you prefer a creamier version, add a splash of heavy cream or half-and-half just before adding the tortellini. Frozen tortellini may require a bit more cooking time than fresh, so be sure to check doneness. This soup is best eaten fresh, but leftovers can be stored for up to 3 days in the fridge.


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