Description
A cozy, hearty one-pot meal that combines tender cheese tortellini, savory rotisserie chicken, and flavorful vegetables in a rich, comforting broth.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 sticks celery, finely chopped
- 3 large carrots, peeled and chopped or sliced
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 8 cups chicken broth
- 2 cups shredded cooked or rotisserie chicken
- 2 (9-ounce) packages refrigerated cheese tortellini
- Salt & pepper, to taste
- Chopped parsley, for garnish
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add chopped onion and cook for 5–7 minutes until softened and lightly golden.
- Add celery, carrots, garlic, and Italian seasoning. Stir and cook for another 3–4 minutes to slightly soften the vegetables.
- Pour in chicken broth and bring to a gentle boil. Reduce to a rapid simmer and cook for 10 minutes, or until carrots are fork-tender.
- Add shredded chicken and tortellini. Return to a gentle boil, then simmer for 5–7 minutes or until tortellini are cooked through and floating.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with chopped parsley.
Notes
To save time, use pre-chopped vegetables or store-bought mirepoix. For best results, add tortellini just before serving to avoid overcooking. Store leftovers in the fridge for up to 4 days. Add more broth if the soup thickens.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
