Chicken Tortellini Soup (Tortellini in Brodo)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
399 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Tortellini Soup (Tortellini in Brodo)
Description
Chicken Tortellini Soup (Tortellini in Brodo) begins with sautéing diced onion in olive oil until translucent, followed by browning seasoned cubed chicken. Garlic is added briefly before deglazing with dry white wine. Chicken broth and a bay leaf create a light but flavorful base. The soup is boiled, and uncooked tortellini are added directly to cook until al dente.
After removing from heat, peeled and deseeded diced tomato adds freshness and slight acidity while the soup rests. Freshly chopped Italian parsley intertwined with balanced seasoning of salt and white pepper finishes the dish. The result is a gentle, inviting soup with tender meat, soft pasta pockets, and bright herb notes.
Serve with garlic bread or crusty bread to complement the soup's clear broth and delicate textures. Optionally, sprinkling grated Parmesan cheese on top adds a savory touch. This soup suits a light lunch or a comforting starter dish in cooler weather.
The soup stores well for up to two days in the refrigerator in an airtight container and freezes safely when sealed in flat bags allowing for thawing prior to reheating gently on the stovetop or microwave at reduced power to avoid overcooking the tortellini or chicken.
Ingredients
- 8 oz chicken breast small cubed (You may replace it with skinless boneless chicken thighs, skinless, boneless
- salt or you can use black pepper, to taste
- ground white pepper or you can use black pepper, to taste
- 2 tablespoons olive oil not extra-virgin
- ½ yellow onion small diced (or you can use white onion, medium
- 3 cloves garlic minced
- ½ cup white wine dry
- 8 cups chicken broth homemade or store-bought
- 1 bay leaf
- 7 oz chicken tortellini uncooked (200 g), use dry, refrigerated, or frozen tortellini. The latter may take a little longer to cook, or cheese tortellini
- 1 tomato peeled, deseeded, and small diced. If you want, use drained canned diced tomatoes (You may use about 1 to 2 cups baby spinach instead if you prefer, large
- ¼ cup Italian parsley chopped
Instructions
- Pat dry the chicken and season with salt and pepper to taste. Reserve.
- Heat a medium no-stick pot over medium heat, add the olive oil, and sauté the onion for about 3-4 minutes or until translucent. Add the seasoned cubed chicken and cook for about 5 minutes, stirring now and then. Add the garlic and cook for about 1 minute, stirring once and a while.
- Pour in the wine and let almost evaporate. Then, add the broth and the bay leaf.
- Increase the heat to medium-high and bring to a boil. Add the tortellini and let cook for about 8-10 minutes (or for the time stated in your package), or just until becomes al dente.
- Remove from the heat, add the tomato, and let rest for about 3 minutes. Adjust the salt and pepper to your taste, discard the bay leaf, and stir in the parsley.
- Serve with garlic bread or a hard-crusted crust. If you want, sprinkle some grated Parmesan cheese on top of the soup. Enjoy!
Notes
- Store cooked soup in an airtight container in the fridge for up to 2 days.
- Freeze soup in airtight containers or gallon freezer bags; leave room for expansion to prevent freezer burn.
- Freeze bags flat initially for easier storage; thaw overnight in fridge before reheating.
- Reheat gently on low stovetop heat or microwave at 60% power to avoid overcooking ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 34.7g | 12% |
| Protein | 22.8g | 46% |
| Fat | 16.7g | 26% |
| Saturated Fat | 3.6g | 18% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5.7g | 29% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 76.9mg | 26% |
| Sodium | 2258.7mg | 94% |
| Potassium | 438.6mg | 9% |
| Fiber | 3.5g | 14% |
| Sugar | 5.5g | 11% |
| Vitamin A | 688.8IU | 14% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 111mg | 11% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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