Chicken Tortellini Soup
This comforting chicken tortellini soup is a delightful combination of tender chicken, flavorful broth, and soft tortellini. It's a perfect dish for chilly days or when you need a quick and satisfying meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (about 1 pound)
- 9 ounces cheese tortellini (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
- 2 cups fresh spinach or kale
- ¼ cup chopped fresh parsley (optional, for garnish)
- as needed grated Parmesan cheese (optional, for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the cooked shredded chicken, tortellini, thyme, oregano, salt, and pepper.
- Reduce the heat and let the soup simmer for about 10-12 minutes or until the tortellini is cooked through.
- Stir in the fresh spinach or kale and cook for another 2-3 minutes until wilted.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley and grated Parmesan cheese if desired.
Notes
You can use rotisserie chicken for a quicker option.
Feel free to add other vegetables like bell peppers or peas for extra nutrition.
For a spicy kick, add a pinch of red pepper flakes while sautéing the vegetables.