Description
Comforting Chicken Tortellini Soup filled with tender chicken, vibrant vegetables, and creamy cheese tortellini in a savory broth.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 package (about 9 ounces) cheese tortellini (fresh or frozen)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Cut the chicken into bite-sized pieces and season generously with salt and pepper.
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they soften and the onion turns translucent.
- Toss in the minced garlic and cook for about 1 minute, just until fragrant.
- Pour in the chicken broth, add your seasoned chicken, bay leaves, and thyme. Bring to a gentle boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the cheese tortellini, cooking according to the package directions (usually 5–7 minutes).
- Remove and discard the bay leaves. Adjust seasoning with additional salt and pepper as needed. Stir in the parsley.
- Ladle the soup into bowls and garnish with extra parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze without the tortellini for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American