Description
A comforting, weeknight-friendly soup featuring tender chicken and cheese tortellini in a fragrant broth.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 package (about 9 ounces) cheese tortellini (fresh or frozen)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté about 5 minutes until softened.
- Add minced garlic and cook 1 minute until fragrant.
- Pour in chicken broth, add seasoned chicken, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the tortellini and cook according to package directions, usually 5-7 minutes.
- Remove bay leaves, adjust seasoning with salt and pepper, and stir in parsley.
- Ladle soup into bowls and garnish with extra parsley if desired.
Notes
Best served with crusty bread or a simple salad. Refrigerate leftovers for 3-4 days or freeze without tortellini for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian