This chicken tortellini soup is sure to hit the spot! A perfectly satisfying weeknight dinner for busy nights. Packed with savory vegetables, flavorful herbs, and just a hint of Parmesan cheese, each spoonful will leave you wanting more.
Heat oil in a large pot over medium heat. Add the chopped chicken breast pieces and fry until golden brown (about 7 minutes). Set aside. If using rotisserie chicken, shred into pieces and set aside.
Heat oil in a large pot over medium heat. Add diced onions and minced garlic, sautéing until they become fragrant and translucent.
Add carrots and celery and cook until softened.
Pour in the chicken broth, followed by the chopped tomatoes (including the juice). Stir in the basil, dried oregano, bay leaves, salt, and pepper. Bring the mixture to a gentle boil.
Once the soup is simmering, add the tortellini and cook according to the package instructions. If using fresh tortellini, it will typically take around 2-3 minutes to cook, while frozen tortellini may require 5-7 minutes.
Once the tortellini is cooked, reduce the heat to low and add the cooked chicken or shredded rotisserie chicken. Stir in chopped zucchini and simmer for 2 minutes.
Taste the soup and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil. Serve it hot and enjoy!