Description
This Chicken Tortellini Soup is easy to make on the stovetop or in the Crock Pot. It’s loaded with juicy chicken, vegetables, Italian seasonings, and tender tortellini for a cozy, hearty meal perfect for any night of the week.
Ingredients
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon mustard powder
¼ teaspoon ground sage
¼ teaspoon pepper
1 1/4 lb. bone-in chicken breast
Salt and pepper, to taste
2 teaspoons Italian seasoning
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
1. Season each side of the chicken with salt, pepper, and Italian seasoning.
2. Heat olive oil in a 4½-quart soup pot over medium-high heat.
3. Sear the chicken for 3-4 minutes per side until lightly browned. Remove and let rest for 10 minutes, then shred with two forks.
4. Melt the butter in the same pot and use a spatula to scrape up the fond.
5. Add diced onion, carrots, and celery. Cook for 5 minutes.
6. Add garlic, Worcestershire sauce, hot sauce, and seasoning blend. Cook for 1 more minute.
7. Pour in chicken broth and return shredded chicken to the pot.
8. Bring to a gentle simmer, partially covered, for 15 minutes.
9. Add tortellini and simmer until cooked through according to package instructions.
10. Taste and adjust seasoning. Serve hot!
Notes
Bone-in chicken adds great flavor, but boneless or rotisserie chicken also works. Add a Parmesan rind while simmering the broth for extra depth. Frozen peas or green beans can be added in the last 10 minutes. For added flavor and crunch, serve with Ranch Oyster Crackers. To store, keep tortellini separate to prevent over-absorption of broth. Soup freezes well—add cooked tortellini when ready to serve.