Herb Chicken Tortellini Soup
This recipe provides a fresh, balanced, and soothing soup emphasizing gentle flavors from fresh herbs. Small changes in seasoning make a difference in the final taste.
Equipment
- Large pot or Dutch oven
Ingredients
For the Soup Base
- 1 tablespoon Olive oil
- 1 cup Diced carrots
- 1 cup Diced celery
- 1 cup Diced onion
- 4 cups Chicken broth
- 2 cups Cooked, shredded chicken
For the Herbs and Tortellini
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1/2 teaspoon Dried parsley
- 16 ounces Cheese tortellini (refrigerated or frozen)
- 1/2 cup Heavy cream (optional) For a richer soup
- 1 teaspoon Salt Or to taste
- 1/4 teaspoon Black pepper Or to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, and onion. Cook until the vegetables soften, about 5 to 7 minutes.
- Pour in the chicken broth. Bring the mixture to a simmer.
- Add the dried thyme, dried basil, and dried parsley to the simmering broth. Stir to combine the herbs.
- Add the cooked, shredded chicken and the tortellini to the pot. Continue to simmer according to the tortellini package directions until the pasta is tender.
- If using, stir in the heavy cream. Season the soup with salt and pepper to your preference.
- Serve the Herb Chicken Tortellini Soup hot.
Notes
I enjoy refining herb-forward soups like this one—small changes in seasoning make a big difference in the final taste. For a brighter flavor, you can add a squeeze of fresh lemon juice just before serving.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.