This chicken tortellini soup has all the comforting qualities you want in classic chicken noodle soup but with the unexpected twist of cheesy tortellini.
2cupssweet Vidalia or yellow onionpeeled and diced small (about 1 large onion)
1 ½cupscarrotspeeled and sliced into thin rounds (about 2 large carrots)
1cupcelerydiced small (about 2 large stalks)
3 to 4garlic clovespeeled and finely minced
64ounces8 cups low-sodium chicken broth
10ouncescheese tortellini
2 to 3bay leaves
1teaspoonfresh thymeor 1/2 teaspoon dried thyme
½teaspoondried oregano
1teaspoonpepperor to taste
2cupsshredded cooked chickenuse storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet
⅓cupfresh Italian flat-leaf parsley leavesstems discarded, finely chopped
1tablespoonlemon juiceoptional
1teaspoonsaltor to taste
Instructions
To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high head for about 7 to 10 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes.
Add the chicken broth, tortellini, bay leaves, thyme, oregano, pepper, and bring to a boil.
Allow mixture to boil gently for about 5 to 6 minutes or until tortellini are tender and cooked through. Stir intermittently. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of extra chicken broth or water is okay. At the end you will adjust the salt level.
Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through.
Taste soup and add salt to taste. I added about 1 teaspoon but this will vary based on how salty the chicken broth, rotisserie chicken, and tortellini are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.
Notes
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.