Description
This comforting 30-minute soup is the ultimate weeknight meal. By combining the convenience of pre-cooked rotisserie chicken and store-bought cheese tortellini with an aromatic base of onions, carrots, and celery, this dish creates a rich, savory experience. It is a hearty, modern twist on classic chicken noodle soup that manages to be both budget-friendly and restaurant-quality. Perfect for busy families, this soup fills the kitchen with inviting aromas and delivers a satisfying meal that feels completely homemade in just a fraction of the time.
Ingredients
2 to 3 tablespoons olive oil
2 cups sweet Vidalia or yellow onion, diced small
1 1/2 cups carrots, peeled and sliced into thin rounds
1 cup celery, diced small
3 to 4 garlic cloves, minced
64 ounces (8 cups) low-sodium chicken broth
10 ounces cheese tortellini (fresh or frozen)
2 to 3 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon dried oregano
1 teaspoon black pepper
2 cups shredded cooked chicken
1/3 cup fresh Italian flat-leaf parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth, then add the bay leaves, thyme, oregano, and black pepper.
Bring the soup to a gentle boil, then reduce the heat to a simmer.
Add the tortellini to the pot and cook according to package directions, usually about 3-5 minutes.
Stir in the shredded cooked chicken and heat through for 2 minutes.
Remove the bay leaves and stir in the fresh parsley before serving.
Notes
Feel free to add a handful of fresh baby spinach or kale at the end for extra nutrition. If you prefer a thicker, creamier soup, you can stir in a splash of heavy cream or half-and-half just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg