Description
A delicious and hearty Chicken Tortellini Soup made with fresh vegetables, tender chicken, and cheese tortellini.
Ingredients
Scale
- 1 tablespoon Olive Oil
- 0 medium Onion (chopped)
- 3 sticks Celery (finely chopped)
- 3 large Carrots (peeled & chopped/sliced)
- 2 cloves Garlic (minced)
- 0 teaspoon Italian Seasoning
- 8 cups Chicken Broth (low-sodium preferred)
- 2 cups Cooked Shredded Chicken (Rotisserie chicken recommended)
- 2 packages (9 oz) Refrigerated Cheese Tortellini
- Salt (to taste)
- Pepper (to taste)
- Chopped Parsley (to taste)
Instructions
- Heat a tablespoon of olive oil in your favorite large pot or Dutch oven over medium-high heat. Add your chopped onion and sauté until it’s softened and just starting to turn golden, about 5-7 minutes.
- Stir in the celery, carrots, minced garlic, and Italian seasoning. Cook for a few more minutes until everything smells wonderfully aromatic.
- Pour in the chicken broth, then crank the heat up to high to bring it to a rolling boil. Reduce to a rapid simmer and let it cook for about 10 minutes, until the vegetables are tender.
- Add your shredded chicken and packages of tortellini to the pot. Bring the soup back to a medium-high heat and cook until the tortellini are perfectly al dente and the chicken is heated through.
- Season your beautiful Chicken Tortellini Soup with salt and pepper to your liking. Garnish with fresh parsley just before serving for that pop of color!
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezing is not recommended for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg