Chicken Tortellini Soup Recipe
This comforting Chicken Tortellini Soup combines tender chicken pieces, fresh cheese tortellini, and a medley of sautéed vegetables simmered in a flavorful chicken broth. Perfect for a hearty meal on a chilly day, this soup is easy to prepare and packed with savory herbs and fresh parsley for a delicious, aromatic finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
Vegetables
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Broth and Herbs
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
Pasta
- 1 package (about 9 ounces) fresh or frozen cheese tortellini
Other
- 2 tablespoons olive oil
Instructions
- Prepare the Chicken: Cut 1 pound of boneless, skinless chicken breasts or thighs into bite-sized pieces. Season the chicken pieces with salt and pepper to taste.
- Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5 minutes until the vegetables are tender. Add 3 minced garlic cloves and cook for another minute until fragrant.
- Simmer the Soup: Pour in 8 cups of low-sodium chicken broth. Add the seasoned chicken pieces, 2 bay leaves, and 1 teaspoon dried thyme. Bring the mixture to a boil, then reduce the heat and simmer gently for 20 minutes to allow flavors to meld and the chicken to cook through.
- Add Tortellini: Stir in 1 package (approximately 9 ounces) of fresh or frozen cheese tortellini. Cook according to the package instructions, typically 5 to 7 minutes, until the tortellini are tender and cooked through.
- Final Seasoning and Serving: Remove the bay leaves from the soup. Taste and adjust seasoning with salt and pepper as needed. Stir in 1/4 cup chopped fresh parsley for brightness. Ladle the soup into bowls and serve hot for a comforting meal.
Notes
- Use low-sodium chicken broth to control salt content for a healthier option.
- Fresh tortellini will cook faster than frozen; adjust cooking time accordingly.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a dairy-free version, substitute tortellini with gluten-free pasta and omit cheese-filled varieties.
- Adding spinach or kale towards the end of cooking boosts nutrition and adds color.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: thirty eight g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
Keywords: chicken tortellini soup, easy chicken soup, Italian soup recipe, cheese tortellini soup, comforting soup, weeknight dinner
Find it online: https://mixitwitjoe.com/chicken-tortellini-soup-recipe/
