This Chicken Tortellini Soup is easy to make on the
Stove Top or in the Crock Pot. It has the best
combination of Italian seasonings, juicy chicken
with vegetables, and easy add-ons like spinach or
cream!
Note- Searing the chicken is optional, raw or
cooked chicken can be added right to the broth in
later steps. Searing first adds fond to the soup
pot which makes the broth more flavorful. It also
adds color and texture to some of the chicken.
Season each side of the chicken with salt, pepper,
and Italian seasoning. Heat olive oil in a 4 ˝-
quart soup pot over medium-high heat.
Add the chicken and cook for 3-4 minutes per side,
until a little bit of a brown color has developed.
Remove and set aside. Let the chicken rest for 10
minutes, then use 2 forks to shred. If the middle
isn’t cooked, it will finish cooking in later
steps.
Combine the seasonings and set aside.
Melt the butter in the same pot and use a silicone
spatula to “clean” the bottom of the pot. Add the
diced onions, carrots, and celery and cook for 5
minutes. Add the minced garlic, Worcestershire
sauce, hot sauce, and seasonings. Cook for 1 more
minute.
Add the chicken broth and shredded chicken. Bring
to a very gentle boil, (cooking the liquid rapidly
will make the chicken tough). Simmer, partially
covered, for 15 minutes, or until the chicken is
cooked through.
Add the refrigerated tortellini and simmer until
cooked through. (Refer to package for guidance on
timing.) Rana refrigerated tortellini take just 3
minutes. Taste and add any seasonings if desired,
including up to ˝ teaspoon of salt. Serve!
Originally Submitted
3/21/2023
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