Looking for an incredibly cozy soup recipe that’s on the table in under 30 minutes? Chicken tortellini soup is here to save your weeknight dinner! Essentially, its an easy take on chicken noodle soup with creamy pockets of cheese. Simply sauté a medley of onions, carrots, celery, and garlic, add broth, and simmer the chicken and tortellini. Before the garlic bread comes out of the oven, soup’s on!
What tortellini is best for chicken tortellini soup?
Tortellini is available refrigerated, frozen, and dried with lots of different fillings such as cheese, spinach, and even chicken! This recipe works best with refrigerated or frozen tortellini because they are larger and have pockets of smooth, fresher-tasting filling.
Do you cook tortellini before adding it to soup?
No need to have a separate pot of boiling water, this tortellini cooks right in the soup pot! It only takes a few minutes for refrigerated tortellini to get nice and tender. This is not only convenient, the starchy noodles also act as a natural thickener to the soup, giving it body. However, if this soup is being made ahead, the tortellini should be cooked separately because they will absorb too much broth and run the risk of being mushy.
What kind of chicken goes into chicken tortellini soup?
The most convenient and delicious weeknight dinner hack is a juicy rotisserie chicken. While this recipe calls for 3 ½ cups of shredded rotisserie chicken, leftover turkey would be delicious here. Or, if your family prefers all white meat, use chicken breasts. Before sautéing the onions, carrots, and celery, slice 3 boneless skinless chicken breasts into 1-inch pieces. Season them with salt and pepper and sauté them in 2 tablespoons of butter over medium-high heat until golden, about 5 minutes. Remove the chicken from the pot and cook the vegetables. Add the chicken back in with the tortellini.
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- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 30 mins
Ingredients
- 2 tbsp.
olive oil
- 1
medium yellow onion, chopped
- 3
medium carrots, peeled and sliced
- 3
stalks celery, sliced
- 3
cloves garlic, finely chopped
- 1 tsp.
kosher salt
- 1/2 tsp.
ground black pepper
- 1/2 tsp.
Italian seasoning
- 1/4 tsp.
red pepper flakes
- 3 qt.
chicken broth
- 3 1/2 c.
shredded rotisserie chicken
- 1
(20-ounce) package refrigerated cheese tortellini
- 1/4 c.
chopped fresh parsley
Grated parmesan cheese, to serve
- Nutrition Information
- Per Serving (Serves 6)
- Calories705 Fat30 gSaturated fat9 gTrans fat0 gCholesterol115 mgSodium1481 mgCarbohydrates64 gFiber3 gSugar11 gProtein41 gVitamin D0 mcgCalcium198 mgIron4 mgPotassium943 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a medium Dutch oven over medium heat, heat the olive oil. Add the onion, carrot, and celery. Cook, stirring frequently, until the vegetables start to soften, 5 to 7 minutes. Add the garlic, salt, pepper, Italian seasoning, and red pepper flakes, cooking until fragrant, 1 minute.
- Step 2Stir in the chicken broth and bring to a boil. Add the chicken and tortellini and simmer until the chicken is warmed through and the tortellini is tender, 3 to 5 minutes. Sprinkle with the fresh parsley and serve hot with grated parmesan cheese.
Tip: Add 3 cups of baby spinach and a squeeze of lemon juice for a refreshing vegetable addition!
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