Chicken and Tortellini Soup

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This recipe was an experiment that turned into a family tradition. My family begs for it every time we get together. I believe the tarragon is the magic ingredient. Don't use fresh tortellini; it breaks apart in the soup. I'm estimating the amount of dried tortellini, as I usually use frozen. My husband says this is even better the second day!

Ingredients Nutrition

  • 1 tablespoon chopped garlic
  • 2 tablespoons olive oil
  • 12 cup chopped onion
  • 2 medium chicken breasts, cut in small pieces
  • 2 (16 ounce) cans low-sodium low-fat chicken broth
  • 64 fluid ounces water
  • 1 tablespoon dried tarragon (add more or less to taste)
  • 1 tablespoon dried basil (add more or less to taste)
  • salt and pepper
  • 1 cup chopped red pepper
  • 1 package frozen cheese tortellini or 2 cups dried tortellini (fresh tortellini break up)
  • shredded fresh parmesan cheese

Directions

  1. Cook tortellini in a pan of boiling water for 10 to 15 minutes.
  2. Remove from heat.
  3. Meanwhile, using a second large soup pan, heat olive oil and garlic.
  4. Add chopped onions and cook until almost soft.
  5. Add chicken pieces.
  6. Sprinkle with tarragon and basil and cook through (about 7 minutes).
  7. Add 2 cans low fat/low sodium chicken broth and 4 cans water.
  8. Heat to boiling.
  9. Add 1 cup chopped red pepper.
  10. (Make sure pieces are small) Using slotted spoon, remove tortellini from pan of water and add to soup.
  11. Cook for another 15 to 20 minutes to blend flavors.
  12. Sprinkle about 1 tablespoon fresh shredded parmesan cheese on each bowl of soup.
  13. This is great with fresh Italian or French bread and butter.

Reviews

(4)
Most Helpful

I used this as a base recipe so I could try to concoct a soup out of the ingredients I had. It was PERFECT for this purpose! I had made a chicken in the crock pot earlier this week, as well as stock with the bones the next day. I had leftovers of both. Since the chicken was already cooked and flavored, I didn't use tarragon or basil, but I upped the garlic to 3 cloves, and salted this a little with celery salt. I also cooked celery and carrots with the onion, because I wanted more veggies and can't eat red peppers. It was DELICIOUS!!! Lixa_R is spot on with the recommendation to boil the tortellinis in a seperate pot, and add them slowly.

Aly Can't Cook January 09, 2010

Yummy! Tasty, filling soup for a cold winter night. I followed the recipe exactly, using a one pound pkg of cheese tortellini. I served with garlic toast to complete the meal. This recipe is quick enough for weeknights. Looking forward to a piping hot bowl again tonight before we rush out to a hockey game!

Debbb February 13, 2008

I made this for my SO and myself on 12/12/07,and I'm sorry it wasn't rated till now.Since it was just us two,this is how I made it. I used one large boneless,skinless chicken breast,browned it with 1/3 cup of the chopped onion in canola oil.And to the pot that I cooked the chicken in, two bouillon cube with two cups of water was added along with the herbs.( Personal chose to leave out the peppers)Then I proceeded to add 32 ounces of water,brought it to a boil and added 1 1/2 cups of dried cheese tortellini.Brought the soup back up to a boil,then I let it simmer on low heat for about 25 minutes.It was very good.This will be made again,"Keep Smiling:)"

Chef shapeweaver � December 24, 2007

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