Everyone's Favorite Chicken Tortellini Soup
The current temperature here in Northern Illinois is -10, but the wind chill makes it feel like -25. On a day like today, nothing sounds better than a big bowl of homemade soup. I found a great Chicken Tortellini Soup recipe that is so delicious and is ready in only 20 minutes. My family loved it!
Heat olive oil in a large pot over medium heat. Add carrots, celery and onion. Saute 3-4 , minutes and add garlic. Saute about a minute more.
At this point my kids start to come in the kitchen and ask whats for dinner as they smell everything sauting...
Now pour in the chicken broth, Italian seasoning, salt and pepper to taste. Bring everything to a boil over medium-heat then cover and boil for 5 minutes.
Add your tortellini and place a tied bunch of parsley into the broth. Cover and boil for 6-8 minutes. Boil slightly less than the time listed on the package for tortellini. Using tongs, remove the bunch of parsley. Add the chicken and cook until heated through, this should only take about a minute.
Serve warm and top with fresh chopped parsley leaves. I served this with fresh, warm Rosemary Olive Oil bread. This recipe has now been added to the family favorites. Enjoy and stay warm!
Everyone's Favorite Tortellini Chicken Soup
Prep Time: 10 Minutes
Cook Time: 20 Minutes
1 1/2 Tbsp Olive Oil
1 1/2 cups chopped carrots (about 5 medium carrots)
1 Cup chopped celery ( about 3 stalks)
1 cup chopped yellow onion
4 cloves garlic, minced
4 (14.5 oz) cans low sodium chicken broth
1 1/2 tsp. Italian Seasoning
Salt and pepper to taste
12 oz frozen cheese tortellini
1/2 cup fresh parsley (stems and all) tied in a bunch, plus more for serving
2 1/2 - 3 cups shredded rotisserie chicken
Heat Olive Oil in a large pot over medium heat. Add carrots, celery and onion and saute 3-4 minutes. Add garlic and saute an additional minute. Stire in chicken broth, Italian seasonings, and salt and pepper to taste. Bring to a boil over medium heat then cover and boil for 5 minutes. Add tortellini and tied parsley bunch into broth. Cover and boil 6-8 minutes or about a minutes less that the tortellini package directions. Using tongs, remove the parsely bunch. Add shredded chicken and cook until heated, about 1 minute. Serve warm, topped with fresh parsley leaves.
Recipe source: Cooking Classy