Description
A comforting and hearty chicken tortellini soup, perfect for a cozy dinner.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4–6 chicken thighs (skinless and boneless)
- 1 medium onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup carrot, finely chopped
- 3 cloves garlic, finely minced
- 6 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 1/4 red pepper
- 2 Turkish bay leaves
- 1 9-ounce refrigerated package cheese tortellini
- Salt and black pepper to taste
- Fresh parsley, finely chopped for garnish
Instructions
- Heat oil and butter in a large Dutch oven.
- Stir in the onions, celery and carrots and sauté over low heat for approximately 5-7 minutes or until the onion is turning soft and golden.
- Add the garlic and sauté for another 2-3 minutes.
- Stir in the seasoning and add 2 bay leaves if you like.
- Pour the broth into the pot and bring to a boil.
- Add the chicken thighs then reduce heat to low and place lid on the pot.
- Simmer for about 15-20 minutes, then remove the chicken from the pot and cut it or shred it with two forks.
- Return the chicken back to the pot and add the tortellini. Simmer another 5 minutes.
- Serve the soup in bowls and garnish with finely chopped parsley.
Notes
- This soup can be made ahead of time and stored in the refrigerator for a couple of days.
- Leftover chicken can be shredded and used for this recipe to save time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg