Picture a bowl of steaming Chicken Tortellini Soup, where the aroma of garlic and herbs fills the air, and the vibrant colors of carrots and celery invite you in.
This comforting Italian classic is surprisingly easy to make, offering a warm, indulgent experience perfect for any day.
As the tortellini cooks and the chicken melds with the rich broth, something magical happens.
Let’s bring this heartwarming dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 ladle
- 1 cutting board
- 1 knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 9 ounces cheese tortellini
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Tortellini Soup, you can follow this timeline, including additional time for reading the recipe:
1. Reading the Recipe: Allocate about 5 minutes to thoroughly read through the entire recipe and guarantee you have all the necessary ingredients and equipment.
2. Prep Work (15 minutes):
- 0-5 minutes: Gather all ingredients and equipment.
- 5-10 minutes: Dice the onion and mince the garlic.
- 10-15 minutes: Slice the carrots and celery.
3. Cooking (30 minutes):
- 0-5 minutes: Heat olive oil in a large pot over medium heat and sauté the diced onion until translucent.
- 5-10 minutes: Stir in minced garlic, carrots, and celery, cooking for an additional 5 minutes.
- 10-12 minutes: Sprinkle in dried thyme and basil, stirring to combine.
- 12-22 minutes: Pour in chicken broth and bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are tender.
- 22-30 minutes: Add shredded chicken and tortellini to the pot, cooking for 7-8 minutes until tortellini is tender.
- 30-31 minutes: Season with salt and pepper to taste.
- 31-32 minutes: Stir in chopped parsley before serving.
4. Resting Time (5 minutes):
– 32-37 minutes: Let the soup rest for 5 minutes before ladling into bowls.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent.
Stir in minced garlic, carrots, and celery, cooking for an additional 5 minutes.
Sprinkle in dried thyme and basil, stirring to combine.
Pour in chicken broth and bring to a boil.
Reduce heat and simmer for 10 minutes until vegetables are tender.
Add shredded chicken and tortellini to the pot.
Cook for 7-8 minutes, or until tortellini is tender.
Season with salt and pepper to taste.
Stir in chopped parsley before serving.
Let the soup rest for 5 minutes before ladling into bowls.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
- Parmesan Cheese: Sprinkle on top for an added cheesy richness.
- Side Salad: A fresh green salad complements the hearty soup nicely.
- Garlic Bread: Enhances the Italian flavors with a garlicky twist.
- Grilled Vegetables: Adds a smoky flavor and additional nutrients to the meal.
Storage
To store Chicken Tortellini Soup, let it cool completely.
Then, transfer to an airtight container.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat gently before serving.
Freezing
To freeze chicken tortellini soup, allow it to cool completely.
Then transfer to airtight containers. Leave space for expansion.
Label with date. Freeze for up to three months.
Reheating
To reheat Chicken Tortellini Soup, gently warm on the stovetop over medium heat.
Stir occasionally until heated through. Avoid boiling to prevent overcooking the tortellini.
Microwaving is also an option.
Final Thoughts
Chicken Tortellini Soup is a comforting and hearty dish that combines the rich flavors of chicken, vegetables, and cheese-filled tortellini.
It’s a perfect meal for any occasion, providing both warmth and nourishment.
The addition of herbs like thyme and basil enhances the savory taste, while fresh parsley adds a burst of freshness.
For those who enjoy a creamier soup, a splash of heavy cream can be included just before serving.
Accompanying the soup with crusty bread completes the meal, making it satisfying and fulfilling.
Whether enjoyed as a family dinner or a quick lunch, this soup is sure to please.
Remember to personalize the seasoning and ingredients to suit your preferences.
Enjoy the delightful blend of flavors and textures in this classic Italian-inspired dish.
Frequently Asked Questions
Can I Use Frozen Tortellini Instead of Fresh?
Yes, you can substitute frozen tortellini for fresh. Cook directly from frozen, adding 2-3 minutes to the cooking time. Make certain the tortellini reaches an internal temperature of 165°F for safety. Stir gently to prevent sticking.
What Wine Pairs Well With Chicken Tortellini Soup?
You’ll want a wine with balanced acidity to complement the dish. Opt for a Chardonnay with moderate oak or a Pinot Grigio. These will enhance the flavors without overpowering, maintaining the soup’s delicate balance.
How Can I Make the Soup Gluten-Free?
To make the soup gluten-free, substitute regular tortellini with gluten-free tortellini. Verify your chicken broth is gluten-free. Monitor cross-contamination by using separate utensils and cutting boards during preparation. Adjust cooking times if needed.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Combine all ingredients except tortellini and parsley. Cook on low for 6-8 hours. Add tortellini 30 minutes before serving. Stir in parsley just before serving.
What Can I Substitute for Parsley if I Don’t Have Any?
You can substitute parsley with 2 tablespoons of fresh cilantro or 1 tablespoon of dried oregano. Make sure you mince it finely before adding. It’ll alter the flavor slightly, but it’ll still provide a fresh, herbal note.
Chicken Tortellini Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 Cutting board
- 1 Knife
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 cups chicken broth
- 2 cups cooked chicken shredded
- 9 ounces cheese tortellini
- Salt and pepper to taste
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic, carrots, and celery, cooking for an additional 5 minutes.
- Sprinkle in dried thyme and basil, stirring to combine.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 10 minutes until vegetables are tender.
- Add shredded chicken and tortellini to the pot.
- Cook for 7-8 minutes, or until tortellini is tender.
- Season with salt and pepper to taste.
- Stir in chopped parsley before serving.
- Let the soup rest for 5 minutes before ladling into bowls.
Notes
