Simple Chicken Tortellini Soup

Ingredients

• 1 tbsp extra virgin olive oil
• 2 medium carrots, chopped
• 1 medium yellow onion, chopped (~1 cup)
• 2 cloves garlic, minced
• 1.25 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• 7 cups chicken broth
• 1 1/2 tsp kosher salt, to start
• 1 tsp ground black pepper
• 1 (9 oz) package fresh refrigerated cheese tortellini
• 1/2 cup fresh parsley, chopped
• 1/2 cup green onions, chopped

Build the Soup Base

In a large Dutch oven or soup pot, get the olive oil heating over medium heat. Add the chopped carrots and onion and let them cook for ~5-7 minutes until they start to soften. Stir in the minced garlic and cook for about a minute more, just until you can start to smell it.

Add the chicken pieces to the pot. Let them cook for ~3-4 minutes, stirring a few times, just until the outside is no longer pink. The chicken will finish cooking in the broth.

Simmer the Broth

Pour in the chicken broth, then season with the kosher salt and black pepper. Bring the soup to a simmer and let it cook for ~10-15 minutes. This will give the chicken enough time to cook through and the vegetables to become tender.

Add the Tortellini and Herbs

Drop the fresh tortellini into the simmering soup. They cook quickly, usually floating to the surface in ~3-5 minutes when they’re done, but check the package directions to be sure.

Turn off the heat, then stir in the fresh parsley and green onions. It’s best to serve this right away so the tortellini doesn’t get overcooked.

Simple Chicken Tortellini Soup

Fresh, refrigerated tortellini is the shortcut here; it cooks in just a few minutes, so the whole soup comes together in under half an hour. The cheese filling makes the soup a complete meal on its own.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Ingredients

• 1 tbsp extra virgin olive oil
• 2 medium carrots chopped
• 1 medium yellow onion ~1 cup, chopped
• 2 cloves garlic minced
• 1.25 lbs boneless skinless chicken breast, cut into bite-sized pieces
• 7 cups chicken broth
• 1 1/2 tsp kosher salt to start
• 1 tsp ground black pepper
• 1 package fresh refrigerated cheese tortellini 9 oz
• 1/2 cup fresh parsley chopped
• 1/2 cup green onions chopped

Instructions

• Heat olive oil in large pot over medium heat.
• Sauté carrots and onion 5-7 minutes until softened.
• Add garlic, cook 1 minute until fragrant.
• Add chicken pieces, cook 3-4 minutes until no longer pink outside.
• Pour in broth, salt, and pepper. Simmer 10-15 minutes until chicken is cooked.
• Add tortellini, cook 3-5 minutes until floating.
• Turn off heat, stir in parsley and green onions.
• Serve immediately.

Notes

Serve right away to prevent tortellini from overcooking.