When the weather turns chilly or I’m simply looking for a comforting meal, this Chicken Tortellini Soup always hits the spot. It’s not just any bowl of soup; it’s packed with flavors, delicious ingredients, and loads of nostalgia. I fondly remember making this dish with my grandmother on rainy days, filling the kitchen with the tantalizing aroma of sautéed garlic and fresh herbs. Every spoonful brings back warmth and comfort.
What Makes This So Good:
- Rich, hearty chicken broth that forms the base of the soup.
- Tender pasta that makes every bowl feel like a hug.
- Incredibly quick to prepare, making it a perfect weeknight meal.
- Packed with vegetables, providing a nutritious balance.
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts or thighs
- 2 tablespoons (30ml) olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups (1.9 liters) chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 package (about 9 ounces or 255g) cheese tortellini, fresh or frozen
- 1/4 cup (15g) chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Smart Swaps:
- For a healthier version, use skinless chicken thighs or substitute with diced tofu.
- Swap out chicken broth for vegetable broth for a vegetarian alternative.
- For gluten-free options, use gluten-free tortellini and make sure the broth is certified gluten-free.
Sourcing Tips:
For the best flavor, look for fresh herbs and high-quality chicken broth. If possible, opt for homemade or low-sodium broth to control the salt content, and always check the tortellini for freshness.
Directions
- Prepare the Chicken: Cut the chicken into bite-sized pieces and season with salt and pepper.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
- Add Garlic: Toss in the minced garlic and cook for an additional minute until fragrant.
- Build the Soup Base: Pour in the chicken broth and add the chicken pieces, bay leaves, and dried thyme. Bring this mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Cook the Tortellini: Stir in the tortellini, cooking according to package directions (about 5–7 minutes) until tender.
- Finish the Soup: Remove the bay leaves, season the soup with salt and pepper to taste, and stir in the chopped parsley.
- Serve: Ladle the soup into bowls and enjoy it hot with extra parsley sprinkled on top if desired.
Pro Tips
- Make-Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days. It often tastes even better the next day as the flavors meld.
- Transport: For an on-the-go option, pack the soup in a thermal container to keep it warm.
- Re-Crisping: If the tortellini becomes too soft when stored, try adding a splash of broth when reheating!
Quick Variations
- Italian Style: Add a splash of tomato sauce or diced tomatoes to the broth for a richer flavor.
- Spicy Kick: Toss in some crushed red pepper flakes for a spicy twist!
- Vegetable-Heavy: Include additional vegetables such as spinach or zucchini for a more vibrant dish.
Serving Suggestions
Pair this comforting soup with crusty bread or a light side salad. It’s perfect for a cozy dinner or as leftovers for lunch!
Storage and Reheat Guidance
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, gently warm it on the stovetop over medium heat or in the microwave until heated through. Be sure to stir it well to ensure even heating.
FAQs
1. Can I freeze Chicken Tortellini Soup?
Yes, but it’s best to freeze the soup without the tortellini. Add fresh tortellini when you reheat for best texture.
2. What can I use instead of chicken?
You can substitute chicken with turkey, shrimp, or even chickpeas for a vegetarian option.
3. How can I make this soup thicker?
For a thicker soup, you can blend part of the soup and return it to the pot, or add a cornstarch slurry to thicken it while cooking.
This Chicken Tortellini Soup is sure to become a family favorite, providing not just a meal but a memorable experience. Enjoy!
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Chicken Tortellini Soup
Cozy Chicken Tortellini Soup, rich in flavor and packed with tender chicken, fresh vegetables, and cheese tortellini for a comforting meal.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts or thighs
- 2 tablespoons (30ml) olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups (1.9 liters) chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 package (about 9 ounces or 255g) cheese tortellini, fresh or frozen
- 1/4 cup (15g) chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
- Toss in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the chicken pieces, bay leaves, and dried thyme. Bring this mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the tortellini, cooking according to package directions (about 5–7 minutes) until tender.
- Remove the bay leaves, season the soup with salt and pepper to taste, and stir in the chopped parsley.
- Ladle the soup into bowls and enjoy it hot with extra parsley sprinkled on top if desired.
Notes
This soup can be made in advance and stored in the refrigerator for up to 3 days. It often tastes better the next day as the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free