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soup

Chicken Tortellini Soup

A quick chicken tortellini soup with rotisserie chicken, cheese filled tortellini, and a herb seasoned broth ready in about 30 minutes.

Prep

15 min

Cook

15 min

Total

30 min

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Ingredients

Serves660

Chicken Tortellini Soup

  • 220 tbsp Olive Oil
  • 110 medium Yellow onion (chopped)
  • 330 medium Carrots (peeled and sliced)
  • 330 stalk Celery (sliced)
  • 330 clove Garlic (finely chopped)
  • 110 tsp Kosher salt
  • 55 tsp Ground Black Pepper
  • 55 tsp Italian Seasoning
  • 27.5 tsp Red pepper flakes
  • 385 cup shredded rotisserie chicken
  • 110 package refrigerated cheese tortellini
  • 27.5 cup Fresh Parsley (chopped)
  • 0 count Parmesan Cheese (grated, for serving)
Servings: 660−+
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Cooking Instructions

  1. 1

    Sauté the vegetables

    In a medium Dutch oven, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook, stirring frequently, until the vegetables start to soften, 5 to 7 minutes.
    Tip: Cut the carrot and celery pieces close in size so they soften at the same rate and keep a pleasant bite.
    Cleanup: Use a damp towel to wipe up any oil splatters around the burner while the vegetables cook.
  2. 2

    Add aromatics and seasoning

    Add the finely chopped garlic, kosher salt, black pepper, Italian seasoning, and red pepper flakes to the pot. Cook, stirring constantly, until the garlic is fragrant, about 1 minute.
    Tip: Keep the heat at medium so the garlic softens without browning, which can turn it bitter.
    Cleanup: Rinse the garlic press or knife right away so bits of garlic do not dry and stick to it.
  3. 3

    Add the broth

    Stir in the chicken broth and bring the soup to a boil over medium high heat.
    Tip: If you prefer a slightly richer broth, you can simmer the vegetables in the broth for a few extra minutes before adding the chicken and tortellini.
    Cleanup: If any broth spills as you pour, wipe it from the stovetop to prevent sticky spots.
  4. 4

    Simmer the chicken and tortellini

    Add the shredded rotisserie chicken and the refrigerated cheese tortellini to the boiling broth. Reduce the heat to maintain a gentle simmer and cook until the chicken is warmed through and the tortellini are tender, 3 to 5 minutes.
    Tip: Check the tortellini a minute early so they stay plump and do not burst in the broth.
    Cleanup: Place the empty tortellini package and chicken container directly into the trash or recycling so they do not clutter the counter.
  5. 5

    Finish and serve

    Stir in the chopped fresh parsley. Taste and adjust the seasoning with additional salt or pepper if needed. Ladle the soup into bowls and serve hot with grated parmesan cheese on top.
    Tip: For a little extra brightness, add a squeeze of lemon juice to each bowl just before serving.
    Cleanup: Let the pot cool slightly before washing, and soak it with warm soapy water to loosen any cooked on bits.

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Chicken Tortellini Soup

Prep: 15 min · Cook: 15 min · Total: 30 min · Servings: 660

Ingredients

Chicken Tortellini Soup

  • 220 tbsp Olive Oil
  • 110 medium Yellow onion (chopped)
  • 330 medium Carrots (peeled and sliced)
  • 330 stalk Celery (sliced)
  • 330 clove Garlic (finely chopped)
  • 110 tsp Kosher salt
  • 55 tsp Ground Black Pepper
  • 55 tsp Italian Seasoning
  • 27.5 tsp Red pepper flakes
  • 385 cup shredded rotisserie chicken
  • 110 package refrigerated cheese tortellini
  • 27.5 cup Fresh Parsley (chopped)
  • count Parmesan Cheese (grated, for serving)

Instructions

  1. Sauté the vegetables — In a medium Dutch oven, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook, stirring frequently, until the vegetables start to soften, 5 to 7 minutes.
  2. Add aromatics and seasoning — Add the finely chopped garlic, kosher salt, black pepper, Italian seasoning, and red pepper flakes to the pot. Cook, stirring constantly, until the garlic is fragrant, about 1 minute.
  3. Add the broth — Stir in the chicken broth and bring the soup to a boil over medium high heat.
  4. Simmer the chicken and tortellini — Add the shredded rotisserie chicken and the refrigerated cheese tortellini to the boiling broth. Reduce the heat to maintain a gentle simmer and cook until the chicken is warmed through and the tortellini are tender, 3 to 5 minutes.
  5. Finish and serve — Stir in the chopped fresh parsley. Taste and adjust the seasoning with additional salt or pepper if needed. Ladle the soup into bowls and serve hot with grated parmesan cheese on top.