Description
A comforting and hearty chicken tortellini soup that’s perfect for a cozy meal.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4–6 chicken thighs (skinless and boneless)
- 1 medium onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup carrot, finely chopped
- 3 cloves garlic, finely minced
- 6 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 1/4 red pepper
- 2 Turkish bay leaves
- 1 9-ounce refrigerated package cheese tortellini
- Salt and black pepper to taste
- Fresh parsley, finely chopped for garnish
Instructions
- Heat oil and butter in a large Dutch oven. Stir in the onions, celery and carrots and sauté over low heat for approximately 5-7 minutes or until the onion is turning soft and golden.
- Add the garlic and sauté for another 2-3 minutes.
- Stir in the seasoning and add 2 bay leaves if you like.
- Pour the broth into the pot and bring to a boil.
- Add the chicken thighs then reduce heat to low and place the lid on the pot.
- Simmer for about 15-20 minutes, then remove the chicken from the pot and cut it or shred it with two forks.
- Return the chicken back to the pot and add the tortellini. Simmer another 5 minutes.
- Serve the soup in bowls and garnish with finely chopped parsley.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a creamier version, consider adding a splash of heavy cream just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg