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chicken tortellini soup

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Chicken Tortellini Soup

Here's a simple swap to take your chicken noodle soup to the next level: Use cheese-filled tortellini instead. It will make the classic even more comforting.

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 3 cloves garlic, finely chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. red pepper flakes
  • 3 qt. chicken broth
  • 3 1/2 c. shredded rotisserie chicken
  • 1 (20-oz.) package refrigerated cheese tortellini
  • 1/4 c. chopped fresh parsley
  • Grated parmesan cheese, to serve

Direction

  1. In a medium Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and cook, stirring frequently, until the vegetables start to soften, 5 to 7 minutes. Add the garlic, salt, pepper, Italian seasoning, and red pepper flakes, cooking until fragrant, 1 minute.
  2. 2Stir in the chicken broth and bring to a boil. Add the chicken and tortellini and simmer until the chicken is warmed through and the tortellini is tender, 3 to 5 minutes. Sprinkle with the fresh parsley and serve hot with grated parmesan cheese.