This easy Chicken Tortellini Soup is a fun way to enjoy delicious vegetable soup. You can add any garden vegetables that are in season to this soup. It's really just a version of Minestrone Soup, but with added tortellini, taking it to the next level.
Ok, it's official, I cheat in this recipe a little! I do not make the tortellinis from scratch, but buy them from the supermarket. I don't have the time to make fresh pasta for every single dinner. Please don't pasta shame me, but sometimes life is too busy, and I buy things that make my life easier, like tortellini. I'm sure most of you are the same, aside from the perfect super parents/cooks. However, that doesn't mean when you have the time, you shouldn't make tortellini from scratch! Homemade tastes much better!
How to make Chicken Tortellini Soup
It's always best to make chicken stock from scratch, I usually make it in an Instant Pot. I freeze chicken stock in the freezer, and defrost it for an easy dinner. However, you can use store bought stock. I don't often cheat with soup stock, bone broth is always best homemade.
This pasta soup recipe is easy to make. Cook the chicken, fry the bacon, add vegetables, and add the chicken broth. Finally, you add the tortellini and let simmer for a few minutes before adding the zucchini. You always add the zucchini last, as you want them to maintain shape and be a little crunchy, al dente. Don't forget the fresh herbs. Basil adds great Italian flavor, and parsley adds flavor and freshness.
This Chicken Tortellini Soup recipe doesn't only use tortellinis made with chicken, but I add real chicken. I love using chicken thighs, as they are the most flavorful part of the chicken. However, some people prefer chicken breast. When I'm in a hurry, I buy a rotisserie chicken and shred it. Remember to save the rotisserie chicken carcass for your next soup broth. Just freeze the carcass and make soup broth when you're ready.
Garden Vegetables For Soup
There are many different vegetables that can be added to his Tortellini Soup recipe. I'm a huge fan of using what's in season in your garden or the supermarket. It's fresher, tastier and usually cheaper when in season. None of these suggestions are incorrect when making this vegetable soup, use what you have, and what you love!
- fresh spinach leaves
- can of white beans
- beet leaves
- red peppers
- green beans
- use real chicken broth - make in advance and freeze for an easy soup for dinner
- shredded rotisserie chicken is a great time saver instead of using chicken thighs
- if using rotisserie chicken, add it when you add your chicken stock
- any store bought tortellini is fine - ricotta is my favorite
- serve right away, because the vegetables and pasta will get soggy
- add Italian sausage instead of bacon
- add some whipping cream to make this soup creamy
Easy Chicken Tortellini Soup with bacon and vegetables is a heartwarming soup, great in summer or winter. The kids love eating the tortellini, they don't even notice the vegetables! A meaty pasta soup recipe when you're in a hurry, saving you time, while making an easy dinner. Bon Appetit! Приятного аппетита!
- 500 grams boneless chicken thighs cut into small pieces
- 1 tablespoon oil
- 3 rashers of bacon
- 2 onions diced
- 3 stalks celery sliced
- 2 carrots sliced
- 3 cloves garlic
- 3 small tomatoes chopped
- 2 zucchinis cut in half then sliced
- 2 bay leaves
- ½ teaspoon oregano
- 12 cups chicken stock 3 litres
- 1 packet of cheese tortellini
- grated parmesan cheese
- bunch fresh basil
- bunch fresh parsley
- salt and pepper to taste
- Heat oil in a large stockpot on high. Add the chopped chicken thigh pieces and fry until golden brown (about 7 minutes). Set aside.
- In the same stockpot, add the onions, bacon and garlic. Cook on high for about 5 minutes until the onions start to become translucent.
- Add the carrots and celery and cook for another 4-5 minutes. Add the chopped tomatoes, oregano and a handful of chopped fresh basil and cook for another 5 minutes. Lastly add the fried chicken thigh pieces back to the stockpot and mix together.
- Add the chicken stock and bay leaves to the stockpot and bring the soup to a boil. Stir in the tortellini and simmer for about 5 minutes. Finally, add the chopped zucchini and cook until tender, about 2 minutes. Salt and pepper to taste.
- Garnish with fresh chopped basil, parsley and grated parmesan cheese.