This chicken tortellini soup recipe makes a nice change from traditional chicken noodle soups. You can vary this recipe by using different types of tortellini. I prefer a basic cheese tortellini, because it doesn't really compete with the flavors of the soup, but if you can find a mild chicken tortellini, that would work well in this soup, too. Serve with a hunk of crusty French or Italian bread and a green salad.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Ingredients:
- 2 Tbsp. olive oil
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup finely-chopped fresh dill
- 1/4 cup finely-chopped fresh thyme
- kosher salt and freshly-ground black pepper, to taste
- 3 quarts chicken broth
- 2 cups shredded cooked chicken
- 8 oz. fresh cheese tortellini
Preparation:
- Heat olive oil in a dutch oven (compare prices) or large soup pot. Add the onions, celery, carrots and red pepper, and cook until the vegetables start to soften, about 5 minutes.
- Add the dill, thyme, salt and pepper, and cook another minute or two.
- Now add the remaining ingredients, and simmer until the tortellini is done (be careful not to overcook; the tortellini will float to the top when it is cooked through). Taste, and adjust the seasonings
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