When the days start to get shorter and colder…nothing better than a good soup to comfort and excite you before (or after) the inevitable holiday smorgasbord!
This Tortellini Chicken Soup is all you need to feel warm and happy inside. Cheese tortellini cooked in chicken broth, with fresh tomatoes, pesto, broccolini, chicken, and a hint of lemon, so good!
This soup is a full meal yet is very light. It is super easy to make with a handful of ingredients, and puts a full dinner on your table in less than 30 minutes! All you need is store-bought rotisserie chicken in order to reduce the cooking time.
You could also roast a couple of chicken breasts in the oven while preparing the rest of the ingredients or simply use any leftover chicken. If you want to make it vegetarian, just omit the chicken and substitute the chicken broth for vegetable broth, and that’s it!
How to make Tortellini Soup
Start sauteing the onion and the garlic for a few minutes, then pour the chicken broth over the onion and garlic. Once it starts to boil, lower the heat and add the Tortellini.
The pasta usually takes 8 minutes to cook al dente, so boil gently for 5 minutes and then add the rest of the ingredients. The broccolini, tomato, pesto, and the parmesan rind and adjust the seasoning to your taste.
The addition of the parmesan rind infuses the broth with a deep parmesan cheese flavor. I used the juice of half a lemon just to add a little tanginess and it paired deliciously with the broccolini, the pesto, and the chicken. Very comforting without being heavy, super light with the added freshness of the lemon.
Serve with roasted vegetables or a fresh green salad and crusty bread.
If you are in the mood for a creamy vegetarian soup that is super easy and quick to make you should try my Creamy Zucchini Soup or my Creamy Leek Soup.
Please remember to let me see your creations by tagging or following me here and here.
xx
Originally published on October 20th, 2016. Updated on January 11th, 2022
Tortellini Chicken Soup
Tortellini cooked in chicken broth, with tomatoes, pesto, broccolini, chicken, and lemon! This is all you need to feel warm and happy inside.
Ingredients
- 1 tbs of olive oil
- 6 cups of low sodium Chicken broth
- 1 1/2 to 2 cups of broccolini florets
- 1 lemon, 1/2 juiced, and 1/2 sliced
- 1 Tomato, diced or 1 cup of cherry tomatoes - about 8 oz
- 1 1/2 cup (12 oz) of cheese tortellini (I used Buitoni)
- 3 tbs of basil pesto (I used Buitoni)
- 1 oz of parmesan rind
- 3 rotisserie chicken breasts, shredded
- 1/2 of sweet onion, diced
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Place olive oil in a large pot over medium-high heat. Add diced onion and sauté for a minute or two and add the minced garlic. Sauté for another minute or until the onion is translucent and add the chicken broth.
- Bring chicken broth to simmer and add the tortellini. Stir them in and let them simmer gently for about 5 minutes - 2 or 3 minutes less than the package instructions. Stir in broccolini florets, tomato, pesto, shredded chicken, lemon, and parmesan rind. Adjust salt and pepper to taste.
- Let cook for about 4-5 more minutes. Remove the parmesan rind.
Serve with slices of lemon, parmesan cheese, and crusty bread.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 477Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 14gCholesterol 154mgSodium 735mgCarbohydrates 22gFiber 4gSugar 4gProtein 51g
This nutritional information is indicative and is not always accurate. It is provided for informational purposes only.
When I look at recipes like these, it makes me wish I weren’t a vegetarian haha. Your photos, as always, look spectacular and make my tummy rumble. And I totally agree, colder whether = SOUP!
You can make it vegetarian, it really takes no time and it is so good! Thanks so much Hayley!