What’s the weather like in your neck of the woods? It’s not cold in Charlottesville today, but I hear that temps are a little cooler and snow is falling in other parts of the country and it makes me almost want to be in colder weather. Almost. If you’re braving the cooler temps, I promise that this satisfying soup will leave you warm on a chilly day! This recipe is easy to make and can easily be adapted to include whatever veggies you prefer.
Chicken Tortellini Soup Print Recipe
42 ounces (5 1/4 cups) chicken broth
2 chicken breasts
1 small yellow onion
2 cups mushrooms, sliced
2 large carrots, chopped
1 tablespoon fresh parsley, chopped plus more for garnish
1 clove garlic, minced
1/2 teaspoon dried rosemary
1 package (8 oz) dried or fresh cheese-filled tortellini (I used Barilla 3-Cheese Tortellini)
In a large pot, heat chicken broth to a boil. Add chicken breasts, reduce heat and cook until chicken is opaque (about 10 minutes). About 5 minutes in, add carrots. Once the chicken breasts are opaque, remove them from the broth and set them aside. Add onion, mushrooms, parsley, garlic, and rosemary to the carrots and broth and simmer covered over medium low heat for approximately 10 minutes until the veggies are soft.
Add tortellini to the broth and simmer covered until the pasta is cooked al dente, according to package directions. Cut the cooked chicken into 1 inch cubes. Add the chicken shortly after adding the tortellini.
Add pepper to taste. Ladle soup into bowls and top with fresh parsley.
*if you have leftover soup, the tortellini will absorb the liquid. Keep in mind that you may need more chicken broth for the leftover soup. You could also cook a smaller portion of tortellini each time you cook & reheat the soup.