Description
A comforting chicken tortellini soup perfect for chilly nights, filled with tender chicken, cheese tortellini, and vibrant vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 package (about 9 ounces) cheese tortellini, fresh or frozen
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- In a large pot, heat olive oil over medium heat and sauté onion, carrots, and celery for about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in chicken broth, add seasoned chicken, bay leaves, and thyme; bring to a boil and simmer for 20 minutes.
- Add tortellini and cook according to package directions until tender and floating.
- Remove bay leaves, adjust seasoning with salt and pepper, and stir in fresh parsley.
- Serve hot in bowls, garnished with extra parsley if desired.
Notes
For a vegetarian version, substitute chicken with vegetarian sausage and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg