1. Can I use frozen tortellini in this recipe?

Yes, you can use frozen tortellini in place of refrigerated ones. Just keep in mind that frozen tortellini may require an extra minute or two of cooking time to reach the desired tenderness. Make sure to check the package instructions for the appropriate cooking time.

2. How can I make this soup creamy?

To make your Chicken Tortellini Soup creamy, you can add a splash of heavy cream or half-and-half after the broth has simmered. Stir it in just before adding the tortellini for a richer, creamier texture.

3. Can I freeze Chicken Tortellini Soup?

Yes, you can freeze the soup, but it’s best to freeze the broth separately from the tortellini. When reheating, add fresh or uncooked tortellini to maintain the soup’s texture. Freezing the tortellini can cause it to become mushy after thawing.

4. How long can I store leftovers of Chicken Tortellini Soup?

Leftover Chicken Tortellini Soup can be stored in an airtight container in the fridge for up to 3 days. If you’re planning on having leftovers, it’s best to keep the tortellini and broth separate, as the pasta will absorb the liquid over time.

Chicken Tortellini Soup: 30-Minute Comfort Food Recipe

Name: Chicken Tortellini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1/2 medium onion, chopped; 3 sticks celery, finely chopped; 3 large carrots, peeled and chopped or sliced; 2 cloves garlic, minced; 1/2 teaspoon Italian seasoning; 8 cups chicken broth; 2 cups shredded cooked or rotisserie chicken; 2 (9 ounce) packages refrigerated cheese tortellini; Salt and pepper, to taste; Chopped parsley, to taste

Description

This Chicken Tortellini Soup is a comforting and hearty dish made with juicy chicken, cheese tortellini, and flavorful vegetables in a rich broth. It’s perfect for cozy nights, offering both warmth and satisfaction with every spoonful.

Ingredients

Scale

1 tablespoon olive oil
1/2 medium onion, chopped
3 sticks celery, finely chopped
3 large carrots, peeled and chopped or sliced
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
8 cups chicken broth
2 cups shredded cooked or rotisserie chicken
2 (9 ounce) packages refrigerated cheese tortellini
Salt and pepper, to taste
Chopped parsley, to taste

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Instructions

In a large pot, heat olive oil over medium-high heat and sauté the onion until softened (5-7 minutes).
Add celery, carrots, garlic, and Italian seasoning. Cook for an additional 3-4 minutes.
Pour in the chicken broth, bring to a boil, then reduce to a simmer. Let it cook for 10 minutes, or until the vegetables are tender.
Stir in shredded chicken and cheese tortellini. Cook for another 5-7 minutes, or until the tortellini is tender.
Season with salt and pepper to taste and garnish with chopped parsley before serving.

Notes

To avoid the tortellini soaking up too much broth when storing leftovers, keep the broth and pasta separate.
If you prefer a creamier version, add a splash of heavy cream or half-and-half just before adding the tortellini.
Frozen tortellini may require a bit more cooking time than fresh, so be sure to check doneness.
This soup is best eaten fresh, but leftovers can be stored for up to 3 days in the fridge.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 850mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 18g
Cholesterol: 40mg