Description
This comforting Chicken Tortellini Soup combines tender shredded chicken, cheesy tortellini, fresh vegetables, and aromatic herbs in a savory chicken broth. It’s a hearty and delicious meal perfect for any day, offering a balance of protein, greens, and satisfying pasta in a warming bowl.
Ingredients
Scale
Sautéed Vegetables
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
Soup Base
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Pasta and Greens
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups spinach leaves
Garnish
- 3 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- Heat olive oil and cook onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 4 minutes.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Sauté carrots and celery: Add the sliced carrots and celery to the pot and cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
- Add broth and seasonings: Pour in the chicken broth and bring to a boil. Add the shredded chicken, dried thyme, dried basil, salt, and pepper. Reduce the heat and let it simmer for about 10 minutes to meld flavors.
- Cook tortellini: Add the tortellini to the soup and cook according to package instructions, typically 7-9 minutes, until tender.
- Add spinach: Stir in the fresh spinach leaves and let them wilt for 1-2 minutes.
- Finish with herbs: Remove the pot from heat and stir in the chopped parsley for fresh flavor.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve hot and enjoy.
Notes
- Use cooked leftover chicken or rotisserie chicken to save time.
- Spinach can be substituted with kale or Swiss chard if preferred.
- For a lighter option, use low-sodium chicken broth and reduce added salt.
- Tortellini cook times may vary; follow package directions closely to avoid overcooking.
- Leftover soup can be refrigerated up to 3 days and reheated gently on the stovetop.
