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Chicken Tortellini Soup Recipe

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★★★★★

4.7 from 145 reviews

This hearty Chicken Tortellini Soup combines tender shredded chicken, flavorful Italian seasonings, and cheesy refrigerated tortellini in a savory broth. With a base of sautéed vegetables and a blend of spices, this comforting soup is perfect for a cozy meal. The optional step of searing the chicken adds depth and flavor to the broth, while the quick cooking time makes it an accessible weeknight dinner option.

Ingredients

Scale

Seasonings

  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon ground sage
  • ¼ teaspoon black pepper

Soup

  • 1 ¼ lb bone-in chicken breast
  • Salt and pepper to taste
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • ¾ cup diced carrots
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 10 oz refrigerated tortellini (about 2 cups)
  • Chicken broth concentrate, if needed

Instructions

  1. Season the Chicken: Generously season both sides of the bone-in chicken breast with salt, pepper, and Italian seasoning to infuse it with flavor before cooking.
  2. Sear the Chicken: Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side until it develops a light brown color. This step develops a fond on the pot that enhances the soup’s broth. Remove the chicken and set aside.
  3. Rest and Shred Chicken: Allow the chicken to rest for 10 minutes to retain juices, then shred it with two forks. If the chicken is not fully cooked in the center, it will finish cooking when added back to the soup.
  4. Sauté Vegetables: In the same pot, melt butter, add diced onion, carrots, and celery, and cook until softened and aromatic. Add minced garlic and cook briefly until fragrant, being careful not to burn.
  5. Add Broth and Seasonings: Pour in the chicken broth and stir in Worcestershire sauce, hot sauce, and the dried seasonings: basil, parsley, oregano, mustard powder, and ground sage. Bring the mixture to a simmer to meld flavors.
  6. Return Chicken to Soup: Add the shredded chicken back into the pot. Simmer until the chicken is cooked through and the flavors meld together, about 10-15 minutes.
  7. Add Tortellini and Finish: Stir in the refrigerated tortellini and cook until the pasta is tender, approximately 3-5 minutes. Adjust the seasoning with salt and pepper as needed. If the broth is too concentrated or salty, dilute with chicken broth concentrate or water to desired taste and consistency.

Notes

  • Searing the chicken is optional but recommended for added flavor and texture in the soup.
  • Bone-in chicken breasts add more flavor to the broth, but boneless can be used if preferred.
  • Use refrigerated tortellini for convenience and tenderness; frozen or fresh can be substituted but adjust cooking times accordingly.
  • Adjust the level of hot sauce based on personal heat preference or omit for milder soup.
  • Chicken broth concentrate can be used to enhance broth flavor or adjust soup consistency.

Keywords: Chicken Tortellini Soup, Italian Soup, Comfort Food, Hearty Dinner, Chicken Soup with Pasta

Find it online: https://yumwithmia.com/chicken-tortellini-soup-recipe/