Easy Tortellini Soup
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.
Servings 6 people
Ingredients
- 1 pound (500g) chicken breast, chopped or rotisserie chicken
- 2 onions diced
- 3 cloves garlic
- 2 carrots sliced
- 3 celery stalks sliced
- 3 cartons of 32oz chicken stock (3 litres)
- 3 tomatoes chopped
- 2 bay leaves
- ½ teaspoon dried oregano
- bunch fresh basil
- 19 oz (600g) fresh tortellini
- 2 small zucchinis cut in half then sliced
- grated parmesan cheese
- salt and pepper to taste
- oil for frying
Instructions
- 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!