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Tortellini Chicken Noodle Soup
5 from 51 votes

Tortellini Chicken Noodle Soup

Tortellini Chicken Noodle Soup combines sautéed aromatics, chicken broth, Italian seasoning, three-cheese tortellini, shredded rotisserie chicken, and fresh parsley. The soup features tender vegetables and pasta in a flavorful broth, making it a comforting and filling meal.

Prep Time
10 mins
Cook Time
20 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 1 1/2 Tbsp olive oil
  • 1 1/2 cups carrot from about 5 medium, chopped
  • 1 cup celery from about 3 stalks, chopped
  • 1 cup chopped yellow onion (1 small)
  • 4 cloves garlic , minced
  • 4 chicken broth low sodium, (14.5 oz) cans
  • 1 1/2 tsp Italian seasoning
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • 12 oz three cheese tortellini refrigerated
  • 1/2 cup parsley stems and all), plus more for serving, packed
  • 2 1/2 - 3 cups chicken from one 29 oz chicken, shredded rotisserie

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium heat, add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, Italian seasoning and season with salt and pepper to taste.
  2. Bring to a boil over medium-high heat then cover and boil 5 minutes. Add tortellini and place parsley in a mound submerged into broth on top of tortellini, cover and boil 6 - 8 minutes longer (or one minute less than time listed on package).
  3. Using tongs, remove parsley (I stirred it around in the soup first just to get all the flavor out). Stir in chicken and cook until heated through, about 1 minute. Serve warm, topped with chopped fresh parsley leaves.

Notes

  • If using a smaller 9 oz package of tortellini, reduce chicken broth to 3 cans and chicken to 2 cups to yield about 4 servings.