Description
Cozy up with this Chicken Tortellini Soup – loaded with tender chicken, veggies, cheesy tortellini, and a rich broth that’s perfect for dipping crusty bread!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 8 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 ½ cups refrigerated cheese tortellini
- 1 cup kale, chopped
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté 5–6 minutes until softened. Stir in the garlic and Italian seasoning and sauté for an additional minute.
- Pour in chicken broth and bring to a boil. Stir in shredded chicken. Reduce heat to a simmer and cook for 10 minutes to let flavors meld.
- Add tortellini and cook according to package instructions (usually 5–7 minutes), until tender.
- Stir in the kale and cook for 1-2 minutes, until wilted. Taste and season with salt and pepper as needed.
- Ladle into bowls and garnish with parsley.
Notes
If you prefer to use raw chicken, add 1 pound of boneless, skinless chicken breasts or thighs to the pot right after adding the chicken broth (Step 2). Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the chicken is fully cooked through (165°F internal temperature). Remove the chicken, shred it with two forks, then return it to the soup before adding the tortellini.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American