Chicken Tortellini Soup
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- kosher salt and freshly ground black pepper to taste
- 2 tablespoons minced garlic
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- ⅓ teaspoon dried thyme
- ⅓ teaspoon dried oregano
- 5 cups chicken stock
- 1 cup water
- 2 bay leaves
- 1 (9 ounce) package fresh three-cheese tortellini
- 2 zucchini, sliced into half-moons
- 2 tablespoons chopped fresh parsley leaves
- Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Season chicken with salt and pepper; cook in hot oil until golden, 2 to 3 minutes. Remove chicken to a plate.
- Heat remaining 1 tablespoon oil to the Dutch oven. Add garlic, onion and carrots and cook, stirring occasionally, until tender, 3 to 4 minutes.
- Stir in thyme and oregano until fragrant, about 1 minute.
- Whisk in chicken stock, water, and bay leaves; bring to a boil. Stir in chicken and tortellini.
- Reduce heat and simmer until tortellini is cooked through, 5 to 6 minutes.
- Stir in zucchini until tender, about 2 minutes.
- Stir in parsley. Season with salt and pepper.
Switch up the vegetables depending on the season. During the fall and winter, swap the zucchini for cubed winter squash or sweet potatoes (they'll need a bit more cooking time, so add them to the pot at the same time as the carrots). In spring, try fresh peas or asparagus cut into 1-inch pieces.
What others are saying
Tiana D. says:
This recipe is glorious. I cooked this mostly from my pantry with just a little fresh, really easy weeknight dish. Even my 3 year old was asking for seconds.
Sam Dalton says:
My kids loved this chicken tortellini soup. I've never had tortellini before, but I definitely love it and plan to make it again. I also loved that it uses zucchini, it's a great way to introduce this vegetable to the kids. Mine didn't even flinch at it, they loved it.
Jessica Scott says:
Tried this delicious chicken tortellini soup, it was so good! Instead of using zucchini, I swapped in celery. Other than that, I loved everything about this recipe, so perfect and delicious.
Jeremy Hughes says:
Because it's spring I made this recipe using both fresh peas and asparagus. I used low sodium chicken broth as well. This was a really good recipe.
Steven Gomes says:
This is a great alternative to chicken noodle soup. Winter squash and sweet potatoes worked perfectly. The tortellini are my favorite, it's a nice and hearty soup.