Chicken Tortellini Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course, Soup
Chicken Tortellini Soup
Description
Chicken Tortellini Soup combines boneless, skinless chicken thighs sautéed until golden, with aromatic garlic, onions, and carrots cooked until tender. The soup is built upon a seasoned chicken stock base enhanced with bay leaves, thyme, and oregano, providing a mild herbal backdrop. Three cheese tortellini are simmered directly in the broth, absorbing the flavors and contributing a rich, soft texture. Fresh zucchini slices added near the end remain tender but not mushy, balancing the heartiness of the chicken and pasta.
The result is a luscious soup with a blend of textures — meaty chicken chunks, creamy-filled tortellini, and crisp-tender vegetables. The optional addition of freshly squeezed lemon juice contributes brightness to the overall flavor. Chopped parsley sprinkled at the end offers a fresh herbal note to complement the warm broth.
This soup works well as a main course for lunch or dinner, especially during cooler weather or when craving a comforting, filling dish. It pairs simply with crusty bread or a fresh green salad for a complete meal.
Boneless, skinless chicken breasts can be substituted if preferred, though thighs provide additional moisture and flavor. Adjust seasoning with salt and pepper toward the end for best results.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound chicken thighs cut into 1-inch chunks, boneless, skinless
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and diced
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- 5 cups chicken stock
- 2 bay leaf
- 1 (9-ounce) package three cheese tortellini refrigerated
- 2 zucchini cut in half lengthwise then sliced crosswise
- 1 tablespoon lemon juice optional, freshly squeezed
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste.
- Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
- Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in chicken and tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in zucchini until tender, about 2 minutes.
- Stir in lemon juice, if using, and parsley; season with salt and pepper, to taste.
- Serve immediately.
Notes
- Boneless, skinless chicken breasts can be used instead of thighs if preferred.
User Reviews
Overall Rating
5
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