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Chicken Tortellini Soup

A warm and comforting soup featuring tender chicken, fresh vegetables, and cheese tortellini, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 2 leaves 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

Method
 

Preparation
  1. Cut the chicken into bite-sized pieces and season with salt and pepper.
  2. In a large pot, heat olive oil over medium heat. Sauté the onion, carrots, and celery for about 5 minutes until tender.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth, then add the chicken, bay leaves, and dried thyme. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
  5. Stir in the tortellini and cook according to package directions (about 5–7 minutes) until tender.
  6. Remove the bay leaves and season the soup to taste with salt and pepper. Stir in the chopped parsley.

Notes

Serve with extra chopped parsley and a slice of crusty bread for a complete meal. Store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 3 months.