Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
Main Ingredients
- 1 lb chicken breast
- 8 cups chicken broth
- 2 cups cheese tortellini
Seasoning
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Heat the oil: In a large pot, warm 1 tablespoon of olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion and sliced carrots to the pot. Cook them, stirring occasionally, until they become softened and fragrant, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until aromatic, being careful not to burn it.
- Cook chicken and simmer: Place the whole chicken breast into the pot along with 8 cups of chicken broth and 1 teaspoon of Italian seasoning. Bring the mixture to a gentle simmer and cook for 20 minutes, allowing the chicken to cook through and flavors to meld.
- Shred the chicken: Remove the cooked chicken breast carefully from the pot. Using two forks, shred the chicken into bite-sized pieces, then return it to the soup.
- Add tortellini: Stir in 2 cups of cheese tortellini and let it cook in the simmering broth for 5 to 7 minutes until the tortellini is tender and cooked through.
- Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy your comforting chicken tortellini soup.
Notes
- For added nutrition and color, stir in fresh spinach leaves at the end of cooking until just wilted.
- This soup is best enjoyed fresh but can be stored refrigerated for up to 3 days.
- Use fresh or frozen tortellini based on availability; adjust cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
