Chicken Tortellini Soup, a simple soup that comes together in no time at all. With the cold weather upon us, there is always a need for great comfort food. And, with everybody’s busy schedules it is nice to have recipes that come together fast and easy.
I love making soup almost as much as I love eating soup. If you read my blog at all you will see by all the soup recipes how much I love soup. Here are a few of my favorites cheeseburger soup, Italian meatball soup, and chicken white bean soup Hopefully, there will be many more to come.
I have many memories of the kettles of soup my mom made. One of my favorites as a kid was my mom’s chicken and dumplings. I am sure that is one of the reasons for my love of soup. This chicken tortellini soup may not take as long to make as my mom’s homemade dumplings, but it has a great taste and is just as comforting.
- Olive Oil – I like using olive oil to sautee the vegetables, but butter can be used.
- Cooked Chicken – chicken breast or thighs work well
- Chicken Broth
- Cheese Tortellini – Frozen or fresh
- Italian Seasoning
- Salt and Pepper
- Try and cut vegetables small consistence size pieces to allow them to cook evenly.
- Sautee the vegetables before adding the broth. Sauteeing the vegetables will bring out a more robust flavor.
- Use low sodium broth for a healthier soup.
- Add the seasonings such as salt and pepper at the end of the cooking time. As the soup cooks the flavors become concentrated and adding the salt could leave your soup over salted.
- The soup can be stored in the refrigerator for up to 5 days and yes you can freeze this soup if you would like.
Steps for making chicken tortellini soup:
In a Dutch oven saute the onion, carrots, and celery for 8 to 10 minutes or until they start to soften.
Add the chicken broth and bring to a boil, reduce heat and continue to simmer for 5 to 7 minutes.
Add the cheese tortellini and cook 3 to 5 minutes or until the tortellini is done. Add the cooked chicken.
Add the Italian seasoning, salt, and pepper.
Here are some more soup recipes for these cold winter days:
Chicken Tortellini Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 1 cup carrots sliced
- 2 cups cooked chicken cut into bite-size pieces
- 8 cups low sodium chicken broth
- 19 ounces cheese tortellini
- 1/4 teaspoon Italian seasoning
- salt to taste
- pepper to taste
- In a Dutch oven or soup pot add the olive oil, onions, celery, and carrots. Sautee until the vegetables begin to soften 8 to 10 minutes.
- Add the chicken broth and bring to a boil, reduce heat slightly and continue to cook for 5 to 7 minutes.
- When carrots and celery are tender add the tortellini and cook for 3 to 5 minutes or until they are done
- Add the cooked chicken, Italian season, and salt and pepper (if you prefer to not add the salt and pepper that is fine). Simmer until chicken is heated through.
- Saute vegetable to add a robust flavor to the soup.
- Cut the vegetable in consistence sizes so they cook evenly.
- Add salt at the end of the cooking, so not to over salt.