Chicken and Tortellini Soup

READY IN: 1hr 15mins
Recipe by Lixa_R

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!

Top Review by Aly Can't Cook

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.

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.

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