Name: Easy Chicken Tortellini Soup - Delicious & Quick
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 teaspoon dried basil; 1 teaspoon dried parsley; ½ teaspoon dried oregano; ½ teaspoon mustard powder; ¼ teaspoon ground sage; ¼ teaspoon black pepper; 1 1/4 lb. bone-in chicken breast; Salt, to taste; Pepper, to taste; 2 teaspoons Italian seasoning; 2 tablespoons olive oil; 2 tablespoons butter; 1 yellow onion, diced; ¾ cup diced carrots; 2 ribs celery, diced; 3 cloves garlic, minced; 6 cups chicken broth; 1 teaspoon Worcestershire sauce; 1 teaspoon hot sauce; 10 oz. refrigerated tortellini

Chicken Tortellini Soup Recipe. There are some meals that just feel like a warm hug in a bowl, and this hearty chicken tortellini soup recipe is undeniably one of them. When the weather turns chilly or you’re simply craving comfort, this is the dish that calls your name. It’s a delightful balance of tender chicken, plump cheese tortellini, and a flavorful, aromatic broth that’s bursting with fresh vegetables. People absolutely adore it for its simplicity, the way it comes together relatively quickly without sacrificing incredible taste, and how satisfying it is. What truly sets this particular chicken tortellini soup recipe apart is the depth of flavor achieved with minimal effort, creating a rich and savory experience that’s both elegant enough for guests and comforting enough for a weeknight dinner. Get ready to discover your new go-to soup!

Ingredients:

1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon mustard powder
¼ teaspoon ground sage
¼ teaspoon black pepper
1 1/4 lb. bone-in chicken breast
Salt, to taste
Pepper, to taste
2 teaspoons Italian seasoning
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, diced
¾ cup diced carrots
2 ribs celery, diced
3 cloves garlic, minced
6 cups chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
10 oz. refrigerated tortellini (about 2 cups)

Preparing the Chicken and Aromatics

Cooking the Chicken

Begin extract by preparing the bone-in chicken breast. While it’s bone-in, we’ll be removing the bone and skin later for shredding. Place the chicken breast in a medium saucepan and cover it with water. Add a generous pinch of salt and pepper to the water. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C). Once cooked, carefully remove the chicken from the water and set it aside on a plate to cool slightly. Reserve the chicken cooking liquid – it can add extra depth of flavor to your soup, though we’ll primarily be using chicken broth.

Building the Flavor Base

While the chicken is cooling, let’s get started on the aromatics. In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat. The combination of oil and butter provides a wonderful richness and prevents the butter from burning too quickly. Once the butter has melted and the mixture is shimmering, add the diced yellow onion, diced carrots, and diced celery. This classic mirepoix is the foundation of so many delicious soups and stews. Sauté these vegetables, stirring occasionally, for about 8-10 minutes, or untilgin extractey begin to soften and the onion becomes translucent. You don’t want them to brown at this stage; we’re just coaxing out their natural sweetness and preparing them for the broth.
Add the minced garlic to the pot and cook for another minute, stirring constantly. Be careful not to burn the garlic, as burnt garlic can impart a bitter flavor to your soup. You’ll know it’s ready when it becomes fragrant. This step releases the pungent, savory notes of the garlic, further enhancing the soup’s aroma and taste.

Simmering and Finishing the Soup

Developing the Broth

Now, it’s time to introduce the liquids and seasonings. Pour in the 6 cups of chicken broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits that may have stuck during the sautéing process – these bits are packed with flavor! Add the Italian seasoning, dried basil, dried parsley, dried oregano, mustard powder, ground sage, and the ¼ teaspoon of black pepper. Stir everything well to ensure the spices are evenly distributed. Bring the broth to a gentle simmer over medium heat.
Once the broth is simmering, return to the cooked chicken. Remove and discard the skin and bone from the chicken breast. Using two forks, shred the chicken into bite-sized pieces. Add the shredded chicken back into the soup pot. Stir in the Worcestershire sauce and the hot sauce. The Worcestershire sauce adds a touch of umami and complexity, while the hot sauce provides a subtle kick that balances the richness of the soup. Taste the soup and add salt and additional pepper as needed to suit your preference. Remember, broth can vary in saltiness, so always season to taste at the end. Let the soup simmer gently for at least 15-20 minutes, allowing the flavors to meld and the shredded chicken to become infused with the broth.

Adding the Tortellini

The final step is to add the star of the show: the tortellini! Add the 10 oz. of refrigerated tortellini to the simmering soup. Cook according to the package directions, which usually takes about 5-7 minutes, or until the tortellini are tender and have floated to the surface. Be careful not to overcook the tortellini, as they can become mushy. Once the tortellini are cooked, your Chicken Tortellini Soup is ready to be served. Ladle the hot soup into bowls, making sure each serving gets a good amount of chicken, vegetables, and tortellini. Garnish with extra fresh parsley if desired.

Conclusion:

And there you have it – your delicious and comforting Chicken Tortellini Soup Recipe is ready to be enjoyed! This recipe is a fantastic option for a quick weeknight dinner or a warming lunch, offering a delightful combination of tender chicken, savory broth, and cheesy tortellini. Don’t be afraid to get creative with your serving! I love topping this soup with a sprinkle of fresh parsley, a dollop of sour cream, or even some crusty bread for dipping.

One of the best things about this Chicken Tortellini Soup Recipe is its versatility. Feel free to swap out the chicken for Italian sausage, add your favorite vegetables like spinach, carrots, or peas, or even use a different type of pasta if tortellini isn’t your preference. The possibilities are truly endless, allowing you to tailor it to your family’s tastes. I encourage you to give this recipe a try; it’s guaranteed to become a staple in your culinary repertoire!

Frequently Asked Questions:

Can I make this Chicken Tortellini Soup Recipe ahead of time?

Yes, absolutely! This soup reheats beautifully. For the best texture, I recommend storing the cooked tortellini separately if making it well in advance, and adding them to individual bowls just before serving. This prevents them from becoming mushy. Otherwise, the soup itself will keep well in the refrigerator for 3-4 days.

What kind of tortellini works best for this soup?

For this Chicken Tortellini Soup Recipe, cheese tortellini are a classic and crowd-pleasing choice. However, you can also use spinach, mushroom, or even meat-filled tortellini to add another layer of flavor and texture. Experiment to find your favorite!

Can I freeze this Chicken Tortellini Soup Recipe?

While you can technically freeze this soup, the tortellini may become very soft upon thawing. If you plan to freeze it, it’s best to freeze the broth and chicken mixture without the tortellini. Cook and add fresh tortellini to individual servings when reheating.