Best 7 Tips for Making the Ultimate Chicken and Herb Tortellini Soup
This delightful Chicken and Herb Tortellini Soup is perfect for a cozy evening meal. Enjoy the harmonious blend of herbs, tender chicken, fresh vegetables, and ricotta-stuffed tortellini, all simmered in a savory broth.
Prep
: 10
Total
: 25 minutes
Ingredients
Herb Mix
- 1.5 teaspoons dried thyme or fresh
- 1.5 teaspoons dried rosemary crushed
- 1 teaspoon garlic powder
- 0.5 teaspoon white pepper
Soup Ingredients
- 2 pounds chicken thighs boneless, skinless
- 4 cups chicken stock preferably low sodium
- 3 tablespoons vegetable oil
- 1 large red onion diced
- 1.5 cups diced tomatoes
- 3 ribs celery sliced
- 4 cloves garlic crushed
- 15 ounces cheese tortellini refrigerated
- 4 ounces kale chopped, optional
- salt and pepper to taste
Instructions
Preparation Steps
- In a small bowl, mix the herbs: thyme, rosemary, garlic powder, and white pepper. Set aside.
- Season chicken thighs with salt and pepper. Heat vegetable oil in a large pot over medium-high heat. Brown chicken on both sides for 5-6 minutes. Remove and set aside.
- In the same pot, add onions, tomatoes, and celery; sauté for 5-7 minutes until softened. Stir in garlic until fragrant, about 1 minute.
- Add chicken stock and herb mix to the pot. Return chicken to the pot and bring to a simmer. Cover partially and cook for 25 minutes.
- Remove chicken from the pot, shred with forks, and return shredded chicken to the pot.
- Add tortellini and cook for 7-9 minutes until tender. If using kale, add during the last 2 minutes of cooking.
- Adjust seasonings and serve hot.
Notes
Adjust the amount of kale and seasoning to taste. For extra richness, stir in a tablespoon of cream before serving. This soup is perfect for batch cooking and freezes well—consider doubling the recipe!