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Chicken Tortellini Soup

A comforting one-pot meal featuring tender chicken, fresh vegetables, and cheesy tortellini in a creamy broth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs Cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced Cook until fragrant
  • 8 cups chicken broth
  • 2 leaves bay leaves
  • 1 teaspoon dried thyme
  • 1 package cheese tortellini, fresh or frozen (about 9 ounces) Cook according to package directions
  • 1/4 cup chopped fresh parsley For garnish
  • Salt and freshly ground black pepper, to taste

Method
 

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

Notes

Great with crusty bread or a mixed greens salad! Leftovers keep for 3-4 days in the fridge or can be frozen for up to 3 months. Add a splash of lemon juice or cooked sausage for variations.