Description
A comforting and hearty chicken tortellini soup perfect for chilly days.
Ingredients
Scale
- 2 to 3 tablespoons olive oil
- 2 cups sweet Vidalia or yellow onion (peeled and diced small (about 1 large onion))
- 1 1/2 cups carrots (peeled and sliced into thin rounds (about 2 large carrots))
- 1 cup celery (diced small (about 2 large stalks))
- 3 to 4 garlic cloves (peeled and finely minced)
- 64 ounces low-sodium chicken broth
- 10 ounces cheese tortellini
- 2 to 3 bay leaves
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon dried oregano
- 1 teaspoon pepper (or to taste)
- 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
- 1/3 cup fresh Italian flat-leaf parsley leaves (stems discarded, finely chopped)
- 1 tablespoon lemon juice (optional)
- 1 teaspoon salt (or to taste)
Instructions
- To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high heat for about 7 to 10 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, tortellini, bay leaves, thyme, oregano, pepper, and bring to a boil.
- Allow mixture to boil gently for about 5 to 6 minutes or until tortellini are tender and cooked through. Stir intermittently. If the overall liquid level is lower than you like, adding a cup or two of extra chicken broth or water is okay. At the end you will adjust the salt level.
- Add the chicken, parsley, optional lemon juice and boil for 1 to 2 minutes, or until chicken is warmed through.
- Taste the soup and add salt to taste. Adjust seasoning as necessary, remove the bay leaves, and serve immediately.
Notes
- Make any necessary seasoning adjustments based on personal preference.
- The recipe allows for flexibility with broth and salt content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl