Quick Chicken Tortellini Soup
A comforting and easy one-pot meal featuring shredded chicken, creamy broth, and tender tortellini, perfect for busy weeknights.
Ingredients
For the Soup
- 2 cups shredded or chopped cooked chicken Use pre-cooked chicken to save time.
- 1 tablespoon butter (salted or unsalted)
- ½ large onion (diced, about ¾ cup)
- 3 large cloves garlic (minced or pressed) Be careful not to overcook.
- 2 large carrots (peeled and sliced) Chop uniformly for even cooking.
- 2 ribs celery (sliced) Chop uniformly for even cooking.
- 6 cups chicken broth
- 9 ounces refrigerated cheese tortellini (about 2½ cups) Add tortellini after vegetables are tender.
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 1 cup heavy cream Creates a creamy texture in the soup.
- Salt and pepper To taste.
Instructions
Cooking the Soup
- Melt the butter in a large pot over medium heat until it foams slightly.
- Add the diced onion and cook until it becomes translucent and soft.
- Add the minced garlic and cook for about 30 seconds, or until fragrant and golden.
- Introduce the sliced carrots, celery, and chicken broth to the pot. Bring to a gentle simmer and allow to cook for 20 minutes.
- Add the cheese tortellini, dried oregano, and basil. Stir gently and cook until the tortellini is al dente according to the package instructions.
- Fold in the shredded chicken and heavy cream. Season with salt and pepper to taste and warm through until heated.
- Ladle the soup into bowls and serve hot.
Notes
Pairs well with crusty bread or rolls for dipping. Leftovers can be reheated gently; add broth or water if too thick.