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Chicken Tortellini Soup Recipe

Chicken Tortellini Soup

A cozy and comforting soup filled with tender chicken, cheesy tortellini, and colorful vegetables, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 2 leaves bay leaves
  • 1 teaspoon dried thyme
  • 9 ounces cheese tortellini, fresh or frozen
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Cut the chicken into bite-sized pieces and season with salt and pepper.
  2. In a large pot, heat the olive oil over medium heat. Sauté the onion, carrots, and celery for about 5 minutes, until they are tender.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the chicken broth, then add the chicken, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
  5. Stir in the tortellini and cook according to the package directions (about 5–7 minutes) until tender.
  6. Remove the bay leaves, season with additional salt and pepper if desired, and stir in the fresh parsley.
  7. Serve the soup hot, garnished with extra parsley if you like.

Notes

To enjoy this soup to the fullest, serve it in deep bowls with a sprinkle of extra parsley on top. Pair with freshly baked bread or a salad for a complete meal. Great as leftovers; store in the refrigerator for up to 3 days.