Description
This comforting Chicken Tortellini Soup combines tender bone-in chicken breast, Italian herbs, fresh vegetables, and cheesy tortellini in a flavorful broth. Perfect for a cozy meal, it’s easy to prepare on the stovetop or slow cooker, delivering a rich blend of spices and hearty ingredients in every bowl.
Ingredients
Scale
Spices and Herbs
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ¼ teaspoon pepper
- Salt and pepper to taste
- 2 teaspoons Italian seasoning
Main Ingredients
- 1 1/4 lb. bone-in chicken breast
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- ¾ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 10 oz. refrigerated tortellini (about 2 cups)
Instructions
- Prepare the Seasoning Mix: In a small bowl, combine dried basil, dried parsley, dried oregano, mustard powder, ground sage, pepper, salt, and Italian seasoning. Set aside to use later when seasoning the chicken and soup base.
- Cook the Chicken: Heat olive oil and butter in a large pot or Dutch oven over medium heat. Season the bone-in chicken breast with half of the prepared seasoning mix and add to the pot. Brown the chicken on both sides for about 5 minutes per side until golden but not fully cooked. Remove chicken and set aside.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth, Worcestershire sauce, and hot sauce into the pot with vegetables. Return the browned chicken breast to the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer, covered, for 25-30 minutes until the chicken is cooked through and tender.
- Shred the Chicken: Remove the cooked chicken breast from the pot and shred the meat using two forks, discarding bones and skin. Return the shredded chicken to the pot.
- Add Tortellini: Stir in the refrigerated tortellini and continue simmering for an additional 5-7 minutes, or until the tortellini are cooked al dente.
- Final Seasoning: Taste the soup and adjust salt, pepper, and seasonings as desired. Heat through and serve hot.
Notes
- This soup can be made either on the stovetop as described or using a Crock Pot for an even easier, slow-cooked version.
- Feel free to add fresh spinach or a splash of cream towards the end for a richer soup.
- Bone-in chicken breast adds more flavor, but boneless can be used for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 199 kcal
- Sugar: 2 g
- Sodium: 705 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 38 mg
