Description
Chicken Tortellini Soup is a comforting, hearty meal that’s perfect for chilly days. This easy-to-make soup is packed with tender chicken, soft cheese tortellini, and a blend of flavorful herbs. A burst of freshness from lemon zest and parsley elevates this dish to new heights. Whether you’re looking for a quick weeknight meal or a cozy weekend dish, this hearty soup is sure to satisfy the whole family!
Ingredients
- 2 tablespoons olive oil
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 1 medium white or yellow onion, diced
- 2 cloves garlic, minced
- 6–8 cups chicken stock
- 1 lb boneless skinless chicken breasts
- 10–12 ounces refrigerated cheese tortellini
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, finely chopped
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add celery, carrots, and onion. Sauté until the onion is tender, about 3-5 minutes.
- Add minced garlic, oregano, thyme, basil, and black pepper, and sauté for 1 more minute.
- Add the chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, until the chicken is cooked through and shreds easily with a fork.
- Remove chicken from the pot, shred it, and set aside.
- Add tortellini to the pot and cook for 3-5 minutes until al dente.
- Stir in shredded chicken, fresh parsley, lemon juice, and lemon zest. Adjust seasoning with salt and pepper to taste.
- Serve hot with extra lemon wedges, fresh parsley, and grated Parmesan cheese if desired.
Notes
- For a creamier version, add a splash of heavy cream before serving.
- Add spinach, kale, or other veggies for extra nutrition and color.
- Use rotisserie chicken to save time.
