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Chicken Tortellini Soup

Chicken Tortellini Soup

Chicken Tortellini Soup: A Comforting Classic

Source

Ingredients:

2
tbsp
olive oil
1
item
small onion, diced
2
item
medium carrots, peeled and sliced
2
item
celery stalks, sliced
3
item
garlic cloves, minced
1920
ml
chicken broth
480
ml
cooked chicken (shredded or diced)
1
item
(9-ounce) package of cheese tortellini
1
tsp
dried thyme
1
tsp
dried basil
1
item
bay leaf
1
item
salt and pepper, to taste
240
ml
fresh spinach or kale (optional)
1
item
grated parmesan cheese (for serving)

Instructions:

Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-6 minutes until the vegetables are soft. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Add Broth and Herbs: Pour in the chicken broth and bring the mixture to a simmer. Stir in the dried thyme, basil, bay leaf, and a pinch of salt and pepper.
Simmer the Soup: Let the soup simmer for 15-20 minutes, allowing the flavors to meld. You can taste the broth and adjust seasoning as needed.
Add Chicken and Tortellini: Stir in the cooked chicken and tortellini. Let the soup continue to simmer for another 5-7 minutes, or until the tortellini is cooked through and tender. If adding spinach or kale, stir it in during the last 2-3 minutes of cooking.
Serve: Remove the bay leaf and discard. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve hot with crusty bread (optional) for dipping.

2
tbsp
olive oil
1
item
small onion, diced
2
item
medium carrots, peeled and sliced
2
item
celery stalks, sliced
3
item
garlic cloves, minced
1920
ml
chicken broth
480
ml
cooked chicken (shredded or diced)
1
item
(9-ounce) package of cheese tortellini
1
tsp
dried thyme
1
tsp
dried basil
1
item
bay leaf
1
item
salt and pepper, to taste
240
ml
fresh spinach or kale (optional)
1
item
grated parmesan cheese (for serving)

Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-6 minutes until the vegetables are soft. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Add Broth and Herbs: Pour in the chicken broth and bring the mixture to a simmer. Stir in the dried thyme, basil, bay leaf, and a pinch of salt and pepper.

Simmer the Soup: Let the soup simmer for 15-20 minutes, allowing the flavors to meld. You can taste the broth and adjust seasoning as needed.

Add Chicken and Tortellini: Stir in the cooked chicken and tortellini. Let the soup continue to simmer for another 5-7 minutes, or until the tortellini is cooked through and tender. If adding spinach or kale, stir it in during the last 2-3 minutes of cooking.

Serve: Remove the bay leaf and discard. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve hot with crusty bread (optional) for dipping.