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Chicken Tortellini Soup

Chicken Tortellini Soup
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A warm, comforting bowl combining tender chicken, cheese-filled tortellini, and flavorful broth. Perfect for chilly evenings and busy weeknights.

Ingredients

Scale
  • 1 1/4 lb bone-in chicken breast
  • Salt and pepper to taste
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3/4 cup diced carrots
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 10 oz refrigerated tortellini (about 2 cups)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon pepper

Instructions

  1. Season both sides of chicken with salt, pepper, and Italian seasoning. Heat olive oil in a 4 1/2-quart soup pot over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden brown. Remove and set aside.
  2. Let chicken rest for 10 minutes, then use 2 forks to shred into bite-sized pieces.
  3. Combine dried basil, parsley, oregano, mustard powder, sage, and pepper in a small bowl. Set aside.
  4. Melt butter in the same pot and scrape up browned bits. Add diced onions, carrots, and celery. Cook for 5 minutes until softened.
  5. Add minced garlic, Worcestershire sauce, hot sauce, and seasoning blend. Cook for 1 minute until fragrant.
  6. Add chicken broth and shredded chicken. Bring to a gentle simmer, partially cover, and cook for 15 minutes.
  7. Add refrigerated tortellini and simmer until cooked through, about 3 minutes for Rana brand or according to package directions.
  8. Taste and adjust seasonings, adding up to 1/2 teaspoon salt if needed. Serve hot.

Notes

  • Searing the chicken is optional but adds rich flavor to the broth. If using bone-in chicken and the center isn’t fully cooked after searing, it will finish cooking in the broth.
  • Use low-sodium chicken broth to control salt content. You can always add more salt at the end.
  • Don’t overcook the tortellini or it will become mushy. Add it at the end and watch timing carefully.
  • Store leftovers separately from tortellini for best texture, or add extra broth when reheating as pasta absorbs liquid.

Nutrition

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