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Every time I make this chicken tortellini soup my kitchen fills with the most incredible aroma. This soup has everything tender chicken plump cheese filled tortellini and fresh vegetables all swimming in a perfectly seasoned broth. I love that I can make it on the stovetop or toss everything in my slow cooker when life gets busy. A sprinkle of fresh herbs and a handful of spinach at the end makes it even more special.
What Makes This Soup So Good
I've perfected this recipe over countless family dinners and it never disappoints. The Italian seasonings and tender chicken create such wonderful flavor while those little cheese tortellinis add the perfect touch of richness. You can throw it together in one pot which means less cleanup and it's so easy to adapt with whatever vegetables you have on hand. Trust me this one's going to become a regular in your dinner rotation.
Everything You Need
- Chicken: Use bone-in for maximum flavor or boneless for convenience. Rotisserie chicken works too.
- Olive Oil: For searing the chicken.
- Butter: Enhances the richness of the broth.
- Vegetables: Diced onions, carrots, and celery form the flavorful base.
- Garlic: Fresh minced garlic for added depth.
- Tortellini: Refrigerated cheese-filled tortellini like RANA is recommended.
- Seasonings: Italian seasoning, Worcestershire sauce, hot sauce, mustard powder, and salt/pepper for layers of flavor.
- Chicken Broth: Forms the savory base of the soup.
- Optional Add-Ins: Spinach, Parmesan rind, or frozen peas, corn, or green beans.
Let's Make It Together
Start by seasoning your chicken with salt pepper and Italian seasoning then sear it in olive oil for 3-4 minutes per side. After it rests for 10 minutes shred it into bite-sized pieces. In the same pot melt some butter and scrape up all those flavorful bits from the bottom. Add your diced onions carrots and celery sautéing until they're tender about 5 minutes. Toss in the garlic Worcestershire sauce hot sauce and seasonings cooking just until fragrant. Pour in your chicken broth and add the shredded chicken letting everything simmer for 15 minutes to develop those amazing flavors. Finally add your tortellini and cook for just 3 minutes until they're perfectly tender.
Making It Your Own
- Sausage Swap: Replace chicken with Italian sausage for a richer, spicier version.
- Creamy Option: Add 1/2 cup of heavy cream or half-and-half for a luxurious, creamy broth.
- Low-Carb Version: Use zucchini noodles instead of tortellini to reduce carbs.
- Vegetarian: Use vegetable broth and replace chicken with mushrooms or tofu.
- Extra Veggies: Stir in kale, green beans, or diced tomatoes for added nutrition and flavor.
Storage Tips
When it comes to storing your soup let it cool completely before transferring to airtight containers. It'll keep nicely in the fridge for up to 3 days. Here's my best tip store the tortellini separately from the broth to keep them from getting too soft. If you want to freeze it leave out the tortellini and freeze just the soup base for up to 3 months. When you're ready to enjoy it again warm it gently on the stovetop adding a splash more broth if needed and cook fresh tortellini right before serving.
Pro Kitchen Tips
For the easiest shredding use two forks or a hand mixer to pull apart the chicken. Always add your tortellini just before serving to keep them perfectly al dente. A splash of white wine when you're sautéing the vegetables adds incredible depth to the broth. Fresh ingredients really make a difference here especially freshly grated Parmesan and fresh herbs sprinkled on top.
Serving Your Soup
This soup tastes amazing with warm crusty bread for soaking up every last drop of broth. I love serving it with a simple green salad dressed with light vinaigrette to balance the richness. A sprinkle of freshly grated Parmesan and some chopped parsley on top makes it look as good as it tastes. When friends come over I'll open a crisp bottle of Sauvignon Blanc to complete the meal.
Kitchen Tools
You'll want a good 4.5-quart Dutch oven for this recipe it's perfect for even heating and has plenty of room for all your ingredients. A silicone spatula helps scrape up those flavorful browned bits from the bottom of the pot. Keep some freezer-safe containers handy for storing leftovers and don't forget your measuring spoons for getting those seasonings just right.
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Frequently Asked Questions
- → What's the best type of chicken to use?
Bone-in chicken breast or thighs add the most flavor to the broth. While boneless or rotisserie chicken can be used, fresh chicken is recommended for the crockpot method to prevent dryness.
- → How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. For best results, store tortellini separately as it continues to absorb broth. You can also freeze the soup without the tortellini.
- → Can I add extra vegetables?
Yes, frozen peas, corn, or green beans can be added 10 minutes before serving. The recipe is very versatile and can accommodate various vegetables.
- → Do I need to sear the chicken first?
Searing is optional but recommended for stovetop method as it adds fond to the pot which makes the broth more flavorful. It can be skipped for the crockpot method.
- → How can I enhance the flavor even more?
Add a Parmesan or Romano cheese rind while simmering the broth. The hot sauce and Worcestershire sauce are flavor enhancers that won't make the soup spicy.