Easy Chicken Tortellini Soup
User Reviews
4.9
Easy Chicken Tortellini Soup
Description
Easy Chicken Tortellini Soup pairs savory cooked chicken and cheese tortellini with vegetables like carrot, celery, and onion in a herbed chicken broth. The soup starts by sautéing aromatics in olive oil before simmering the broth with Italian seasoning and tender vegetables. The addition of shredded chicken and refrigerated cheese tortellini near the end ensures the pasta cooks just right while absorbing the broth's flavors.
The resulting soup offers a balance of textures from the tender veggies and soft tortellini, with a mildly herbed, flavorful base. This recipe works well as a warming lunch or dinner, served immediately to prevent the pasta from over-softening. The included parsley adds a fresh finish, enhancing both the appearance and the taste.
The soup is best eaten right after preparation because the tortellini absorbs broth over time, but leftovers remain enjoyable if you stir in extra broth or water when reheating. Alternatively, keep broth and tortellini separate if making in larger quantities and add pasta when serving.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion chopped, medium
- 3 celery finely chopped, sticks
- 3 carrot peeled & chopped or sliced, large
- 2 garlic minced, cloves
- 1/2 teaspoon Italian seasoning
- 8 cups chicken broth
- 2 cups chicken or more, to taste, shredded, cooked/rotisserie
- 2 (9 ounce) packages cheese tortellini refrigerated
- salt to taste
- black pepper to taste
- parsley to taste, chopped
Instructions
- Add the olive oil and onion to a large soup pot. Sauté over medium-high heat for 5-7 minutes (it's ok if onion lightly browns).
- Add the celery, carrots, garlic, and Italian seasoning to the pot. Give it a good stir and continue cooking for a few more minutes.
- Add the chicken broth to the pot. Increase the heat to high, and once it starts to boil, reduce the heat to a rapid simmer and let it cook for 10 minutes or until the veggies have softened to your liking.
- Add the chicken and tortellini to the pot. Increase the heat to medium-high and let the soup cook for a few more minutes until the tortellini is cooked. If it starts to boil furiously, you may need to turn the heat down again.
- Season with salt & pepper as needed and garnish with the chopped parsley. Serve immediately.
Notes
- Eat the soup soon after cooking to prevent tortellini from becoming too soft.
- For leftovers, add additional chicken broth or water when reheating to loosen the soup.
- To store and reheat better, keep broth separate from uncooked tortellini and add pasta when serving.
- This recipe serves 4-6 depending on portions and accompaniments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 1574mg | 66% |
| Potassium | 480mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5133IU | 103% |
| Vitamin C | 25mg | 28% |
| Calcium | 162mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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