Description
Chicken Tortellini Soup is a comforting and hearty Italian-inspired soup featuring tender bone-in chicken breasts simmered with aromatic herbs and vegetables, finished with cheese-filled tortellini for a satisfying meal. This easy-to-make soup balances flavorful broth with the richness of olive oil and butter, accented by Worcestershire and hot sauce for a gentle kick, perfect for a cozy lunch or dinner.
Ingredients
Scale
Spices and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
- Salt and pepper, to taste
- 2 teaspoons Italian seasoning
Proteins and Fats
- 1 1/4 lb bone-in chicken breast
- 2 tablespoons olive oil
- 2 tablespoons butter
Vegetables and Aromatics
- 1 yellow onion, diced
- ¾ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
Liquids and Add-ins
- 6 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 10 oz refrigerated tortellini (about 2 cups)
Instructions
- Prepare Aromatics: Heat the olive oil and butter in a large pot over medium heat. Add the diced yellow onion, carrots, and celery. Sauté for about 5 minutes until vegetables are softened and onions become translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Season the Chicken: Season the bone-in chicken breasts with salt, pepper, 1 teaspoon dried basil, 1 teaspoon dried parsley, ½ teaspoon dried oregano, ½ teaspoon mustard powder, ¼ teaspoon ground sage, ¼ teaspoon pepper, and 2 teaspoons Italian seasoning. This ensures the chicken is flavorful and infused with a classic Italian herb blend.
- Add Chicken and Broth: Place the seasoned chicken breasts into the pot with the sautéed vegetables. Pour in the 6 cups of chicken broth to cover the chicken and vegetables. Stir in 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce for depth and subtle spiciness.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Let the soup simmer for about 25-30 minutes, or until the chicken is fully cooked and tender. This slow simmer develops a rich and aromatic broth.
- Remove and Shred Chicken: Carefully remove the chicken breasts from the soup. Use two forks to shred the meat into bite-sized pieces, discarding bones and skin. Return the shredded chicken to the pot.
- Add Tortellini and Finish Cooking: Add the refrigerated tortellini to the boiling soup and cook uncovered for about 5-7 minutes, or according to package instructions, until the tortellini are tender and cooked through.
- Final Seasoning and Serve: Taste the soup and adjust the salt and pepper as needed. Stir the soup gently to mix all ingredients well. Serve hot, optionally garnished with fresh parsley or grated Parmesan cheese for extra flavor.
Notes
- This soup can also be made in a Crock Pot by adding all ingredients except tortellini and cooking on low for 6-8 hours, then adding tortellini in the last 20 minutes.
- For a creamier version, add a splash of heavy cream or stir in some grated Parmesan cheese just before serving.
- Optional add-ins include fresh spinach or kale added during the last few minutes of cooking for added greens.
- Bone-in chicken breasts add flavor and depth to the broth, but boneless chicken can be substituted for convenience.
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 199 kcal
- Sugar: 2 g
- Sodium: 705 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 38 mg
