Chicken Tortellini Soup Recipe
User Reviews
4.9
Chicken Tortellini Soup Recipe
Description
This Chicken Tortellini Soup Recipe starts by softening onions, red bell pepper, carrots, and garlic in olive oil to build a flavor base. Whole chicken breasts then cook gently in chicken broth seasoned with thyme and crushed red pepper until tender. The chicken is removed to shred or chop, and three-cheese tortellini is added directly to the simmering broth, allowing it to cook through without sticking. The shredded chicken returns to the pot along with heavy cream, spinach, and parsley, creating a creamy and herbaceous finish to the soup.
The soup has a broth-based yet creamy texture, balancing savory elements from chicken and vegetables with the richness of tortellini and cream. The gentle simmering ensures tender meat and well-cooked pasta. Fresh herbs and spinach provide brightness and color.
This soup serves well as a complete light meal, delivering protein, vegetables, and starch in one bowl. It pairs comfortably with bread or salad for added variety. The recipe mentions a slow cooker alternative where vegetables are sautéed first, then the soup (without pasta) slow-cooked for hours. Tortellini is added near serving time to avoid overcooking.
Ingredients
- 1 tablespoon extra virgin olive oil DeLallo brand
- 1 sweet onion peeled and chopped, large
- 1 red bell pepper seeded and chopped
- 2 cups carrot sliced
- 4 cloves garlic minced
- 1 1/4 pounds chicken breast 2 large breasts, boneless, skinless
- 9 cups chicken broth
- 8.8 ounces three-cheese tortellini pasta DeLallo
- 1/4 - 1/3 cup heavy cream
- 2 tablespoons spinach or 1/2 cup fresh baby spinach leaves, packed frozen
- 2 tablespoons parsley fresh chopped
- 1 1/2 teaspoons thyme or 1 tablespoon fresh thyme leaves, dried leaves
- 1/2 teaspoon crushed red pepper
- salt and pepper
Instructions
- Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
- Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
- Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
- Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.
Notes
- Sauté vegetables on the stovetop before slow cooking if using a crockpot to deepen flavor.
- When preparing in a slow cooker, add tortellini only 30 minutes before serving to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 356kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 89mg | 30% |
| Sodium | 1626mg | 68% |
| Potassium | 915mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 8685IU | 174% |
| Vitamin C | 59.8mg | 66% |
| Calcium | 130mg | 13% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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