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Chicken Tortellini Soup
Chicken tortellini soup is cheesy, warm, and comforting. It takes about 35 minutes to make and is a perfect Sunday night dinner.
chicken, soup, tortellini
(about 3 medium-sized carrots)
(about 2-3 stalks)
diced white or yellow onion
(1 medium onion or 1/2 large onion)
garlic cloves, minced
ground black pepper
boneless skinless chicken breast or thighs
handful parsley, chopped
(for garnish, optional)
grated parmesan for serving
In a large-sized soup pot, add the olive oil and set your burner to medium.
When the pot is heated up, add the carrots, celery, onions, and garlic. Saute until the onions are translucent.
Add in the broth, thyme, and black pepper. Taste and adjust seasonings.
Add the chicken and bring the pot to a boil.
Once the broth is boiling, lower the heat to medium-low and allow this to simmer for 20 minutes.
While the soup simmers, cook the tortellini to al dente according to package instructions.
After simmering, use a mesh skimmer to skim off any fat from the top of the soup. Remove the chicken breast from the pot and shred with two forks. Return to the pot.
Serve each bowl of soup with about 1/2 cup of tortellini. See notes for storage instructions.
Garnish with parsley and grated parmesan if you wish.
For storage, coat the leftover tortellini with a small amount of olive oil. Store the tortellini and the soup in separate containers in the refrigerator. Good for about 4-5 days.