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Chicken Tortellini Soup Recipe

Chicken Tortellini Soup Recipe
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★★★★★

4.8 from 22 reviews

This hearty Chicken Tortellini Soup combines tender shredded chicken, flavorful Italian seasonings, fresh vegetables, and cheesy tortellini in a savory broth. The chicken is optionally seared to add rich depth to the soup, which is perfect as a comforting bowl on a chilly day. Quick to prepare and full of delightful textures and tastes, this soup makes a satisfying lunch or dinner.

Ingredients

Scale

Seasonings

  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground sage
  • ¼ teaspoon pepper

Soup

  • 1 1/4 lb bone-in chicken breast
  • Salt and pepper, to taste
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • ¾ cup diced carrots
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 10 oz refrigerated tortellini (about 2 cups)

Instructions

  1. Season and Sear the Chicken: Season each side of the chicken breast with salt, pepper, and Italian seasoning. Heat olive oil in a 4½-quart soup pot over medium-high heat. Add the chicken and cook for 3-4 minutes per side until lightly browned. Remove chicken and set aside. Let it rest for 10 minutes before shredding with two forks. Note that the chicken will finish cooking in the soup.
  2. Prepare the Seasonings: In a small bowl, combine dried basil, dried parsley, dried oregano, mustard powder, ground sage, and pepper. Set this seasoning mix aside.
  3. Sauté Vegetables and Build Flavor: Melt butter in the same pot used for the chicken. Use a silicone spatula to deglaze and scrape up the browned bits from the pot’s bottom. Add diced onion, carrots, and celery and cook for about 5 minutes until vegetables soften. Stir in minced garlic, Worcestershire sauce, hot sauce, and the prepared seasoning mix. Cook for an additional minute to let the flavors meld.
  4. Add Broth and Chicken: Pour in the chicken broth and add the shredded chicken. Bring the soup to a gentle simmer—avoid boiling as it can toughen the chicken. Cover partially and let it simmer for 15 minutes to develop flavor.
  5. Cook Tortellini: Add the refrigerated tortellini to the pot and simmer according to package instructions, typically about 3 minutes for Rana tortellini, until they are cooked through.
  6. Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or hot sauce if desired. Serve hot and enjoy this comforting, flavorful Chicken Tortellini Soup.

Notes

  • Searing the chicken is optional but adds extra flavor and texture to the soup.
  • If you prefer, you can use cooked or raw chicken directly in the soup without searing.
  • Use refrigerated tortellini for best texture and quick cooking time—fresh varieties cook faster than frozen or dried.
  • Adjust the hot sauce quantity to suit your preferred spice level.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: chicken tortellini soup, Italian soup, comfort food, simple soup recipe, easy dinner, tortellini soup, chicken soup

Find it online: https://cookwithruby.com/chicken-tortellini-soup-recipe/