Chicken Tortellini Soup
This hearty Chicken Tortellini Soup is a comforting dish that combines tender chicken, delicious tortellini, and a variety of vegetables in a flavorful broth. Perfect for a chilly evening, this soup is sure to warm your soul with every spoonful.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced You can use rotisserie chicken for a quicker option.
- 9 ounces fresh or frozen cheese tortellini
- 1 cup spinach leaves, fresh or frozen
- salt and pepper to taste
- grated Parmesan cheese for serving, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes, until it becomes translucent.
- Stir in the minced garlic, carrots, and celery. Sauté for another 5 minutes, until the vegetables start to soften.
- Add the dried basil and oregano, stirring well to combine the spices with the vegetables.
- Pour in the chicken broth, then bring the mixture to a simmer.
- Add the cooked chicken and tortellini to the pot. Cook according to package instructions for the tortellini, usually around 3-5 minutes.
- In the final minute of cooking, add the spinach leaves and stir until they wilt.
- Season the soup with salt and pepper to taste, adjusting as needed.
- Ladle the soup into bowls and serve hot. Garnish with grated Parmesan cheese if desired.
Notes
You can use rotisserie chicken for a quicker option.
Feel free to add other vegetables like peas or corn based on your preference.
This soup can be stored in the refrigerator for up to 3 days and can be frozen for longer storage.