5 from 12 votes
Chicken Tortellini Soup
Chicken Tortellini Soup blends tender chicken thighs with three cheese tortellini and fresh vegetables like zucchini, carrots, and onion in a savory chicken broth. The soup offers a comforting balance of tender chicken, delicate pasta, and subtle herbal notes from thyme, oregano, and parsley. A touch of lemon juice can brighten the flavors, making it a satisfying meal for cooler days or anytime you want hearty, homemade soup with a bit of Italian-inspired flair.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course, Soup
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.
Cup of Yum
Notes
- Boneless, skinless chicken breasts can be used instead of thighs if preferred.