Italian Chicken Tortellini Soup
User Reviews
5
Italian Chicken Tortellini Soup
Description
This Italian Chicken Tortellini Soup starts with roasting chicken tenders seasoned with a blend of garlic powder, cumin, chili powder, cayenne, oregano, salt, and pepper, which infuses the meat with aromatic spices. The chicken is shredded and added to a vegetable-laden broth made from sautéed carrots, celery, onions, and garlic, simmered with bay leaf and chicken stock to develop depth.
Cheese tortellini cooks in the simmering soup, providing tender, cheese-filled pasta that complements the heartiness of the chicken and vegetables. Fresh spinach, basil, and parsley stir in near the end, bringing vibrant color and herbal notes. Lemon juice introduces subtle acidity that lifts the overall flavor profile.
Serve the soup warm as a filling meal that combines protein, vegetables, and pasta in one pot, offering a balanced texture and flavor combination.
Ingredients
For the chicken:
- 1 pound chicken breast tenders skinless, boneless
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano dried
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper ground
For the soup:
- 3 tablespoons olive oil
- 4 carrot large, peeled and diced
- 4 celery stalks, diced
- 2 onion large, finely diced
- 8 cloves garlic minced
- salt big pinch
- chicken stock 2) 32 oz containers
- 1 bay leaf
- 3 cups cheese tortellini
- 1 cup Parmesan Cheese finely grated
- lemon juice juice of 1 lemon plus more for serving
- 2 cups spinach fresh, roughly chopped
- 1/4 cup basil fresh, chopped
- 1/4 cup parsley fresh, chopped
Instructions
- Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with olive oil and sprinkle with spices. Place pan in the oven and bake for 25 minutes, flipping the chicken at the halfway point. Once cooked, transfer the chicken to a cutting board and shred it into small pieces using two forks.
While the chicken is roasting, prepare the soup.
- Heat olive oil in a large soup pot over medium-heat. Add carrots, celery, and onions and cook, stirring occasionally, until softened, about 8 to 9 minutes.
- Add garlic and salt and cook for another minute. Add in the bay leaf and chicken stock.
- Increase heat to high, bring soup to a boil, then reduce heat to medium-low and simmer for 30 minutes.
- Stir in tortellini and simmer for 2 to 3 minutes, or until the tortellini is just cooked.
- Stir in the shredded chicken, Parmesan cheese, lemon juice, spinach, basil and parsley.
- Taste soup and adjust seasoning as needed. Serve warm.
User Reviews
Overall Rating
5
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