Chicken Tortellini Soup

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Chicken tortellini soup is a yummy meal for cold days. You can make it in about 45 minutes. This soup has tender chicken, cheese-filled pasta, and veggies in a tasty broth. It’s easy to cook and feeds 6 people.

You’ll need some basic ingredients like chicken, tortellini, and veggies. The recipe is simple to follow. Just cook the veggies, add broth and chicken, then toss in the tortellini. You can make it creamy by adding some heavy cream at the end if you like.

Exact Ingredients List

Here’s what you’ll need to make this yummy chicken tortellini soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 cups fresh or frozen cheese tortellini
• 1 tablespoon fresh parsley, chopped

You can also add these optional ingredients:

• 1/2 cup heavy cream or half-and-half
• Crushed red pepper flakes
• Grated Parmesan cheese

This recipe makes 6 servings. It takes about 10 minutes to prep and 35 minutes to cook. Each serving has 262 calories.

Remember to adjust the amounts if you want to make more or less soup. You can use rotisserie chicken to save time. Feel free to add more veggies if you like!

Instructions

Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Cook for 5-7 minutes, stirring now and then, until veggies soften.

Toss in minced garlic, thyme, basil, oregano, salt, and pepper. Cook for 1 minute until garlic smells good.

Pour in chicken broth and bring to a simmer. Add shredded chicken. Let it cook for 10-15 minutes to mix flavors.

Add tortellini and cook as the package says. Fresh takes about 5-7 minutes, frozen a bit longer. Don’t overcook!

For a creamier soup, stir in heavy cream or half-and-half. Heat for 2-3 minutes, but don’t boil.

Taste and add more salt and pepper if needed. For some kick, add a pinch of red pepper flakes.

Dish up the soup into bowls. Top with chopped parsley and Parmesan cheese. Serve hot with crusty bread if you like.

Possible Substitutes List

You can easily swap out ingredients in this chicken tortellini soup to fit your needs or preferences. Here are some tasty options:

Instead of chicken broth, try:

• Vegetable broth
• Bouillon cubes mixed with water

No chicken? Use:

• Turkey
• Cooked white beans
• Tofu cubes

Tortellini alternatives:

• Ravioli
• Gnocchi
• Small pasta shapes like orzo or shells

For the veggies:

• Swap carrots for butternut squash
• Use leeks instead of onions
• Add spinach or kale for extra greens

Can’t find fresh herbs? Dried work too! Use 1 teaspoon dried for every tablespoon of fresh.

Out of olive oil? Try:

• Butter
• Vegetable oil
• Coconut oil

No heavy cream? Try these:

• Half-and-half
• Milk mixed with a bit of cornstarch
• Coconut milk for a dairy-free option

With these swaps, you can make this soup your own. Don’t be afraid to get creative and use what you have on hand!

How To Make It Diabetes-Friendly

You can make this chicken tortellini soup more diabetes-friendly with a few simple changes. Start by using whole wheat tortellini instead of regular pasta. This swap adds fiber and helps slow down sugar absorption.

Cut back on the tortellini amount. Use 1 cup instead of 2 cups to lower the carb count. Add extra veggies like zucchini or spinach to bulk up the soup without extra carbs.

Skip the heavy cream to reduce fat and calories. If you want a creamier texture, try blending some of the cooked veggies into the broth.

Choose low-sodium chicken broth to keep salt levels in check. You can also use skinless chicken breast instead of rotisserie chicken to cut down on fat.

Here are some easy swaps:

• Whole wheat tortellini (1 cup)
• Extra non-starchy veggies
• Low-sodium broth
• Skinless chicken breast

These changes make the soup more blood sugar-friendly while keeping it tasty. Remember to watch your portion size too. Aim for about 1 cup of soup per serving.

Tips, Tricks & Storing

Save time by using rotisserie chicken. It’s quick and adds great flavor to your soup. You can also cook and shred chicken ahead of time to speed up the process.

For extra flavor, try adding a Parmesan cheese rind to the soup while it simmers. Remove it before serving.

Don’t overcook the tortellini. Add them near the end of cooking to keep them firm and tasty.

Make a big batch and freeze some for later. Let the soup cool, then pour into freezer-safe containers. It will keep for up to 3 months.

To reheat, thaw in the fridge overnight. Warm it up on the stove over medium heat, stirring often.

Store leftovers in the fridge for 3-4 days. The tortellini may absorb some broth, so you might need to add more when reheating.

For a thicker soup, blend a cup of the vegetables and broth, then stir it back in. This creates a creamy texture without adding cream.

Customize your soup with different veggies or types of tortellini. Spinach, kale, or mushrooms make great additions.