There’s nothing quite like a bowl of Chicken Tortellini Soup to warm you up on a chilly day. This comforting dish combines ground chicken, cheesy tortellini, and vegetables in a flavorful broth.
This is the kind of meal that will quickly become a repeat request. It’s so simple to prepare, you’ll be happy to make it again and again. Like these bang bang shrimp rice bowls and mac and cheese with spinach and bacon.
We tried a couple of different brands of tortellini. You can buy them in the frozen section of the grocery store, refrigerated, and even dried where the regular pasta is. Our favorite was Giovanni Rana 5 Cheese Tortellini.
Helpful Tips
- Use Rotisserie Chicken: You can replace the ground chicken with store-bought rotisserie chicken. It adds a rich flavor and cuts down on prep time.
- Choose Fresh Tortellini: Look for fresh or refrigerated tortellini for a quicker cook time and better texture.
- Prep Ingredients Ahead: Chop all your vegetables and measure out spices before you start cooking. This helps streamline the process and ensures everything is ready to go when you need it.
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Chicken Tortellini Soup
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) ground chicken
- 1 small onion diced
- 2 cloves garlic minced
- 2 teaspoon (4 g) Italian seasoning
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 2 tablespoons (15 g) all-purpose flour
- 3 cups (710 ml) chicken stock
- 8 ounce (227 ml) can tomato sauce
- 9 ounce (255 g) package refrigerated cheese tortellini
- 1/2 bunch kale stems removed and leaves chopped
- 1/3 cup (79 ml) heavy cream
- 1/4 cup (25 g) parmesan shredded
- 2 tablespoons (4 g) chopped fresh basil
Instructions
- Heat a large soup pot over medium heat. When hot add the olive oil and ground chicken and cook until browned, about 4 minutes, crumbling as it cooks. Drain excess fat.
- Stir in onion and cook for 2 minutes. Add in the garlic, Italian seasoning, salt, pepper, and flour. Whisk until combined.
- Stir in chicken stock and tomato sauce. Bring to a boil, reduce the heat and simmer for 10 minutes.
- Pour in the tortellini. Cover the pot and simmer for 5-8 minutes, until the pasta is tender.
- Pour in the heavy cream and parmesan cheese. Stir to incorporate.
- Add the kale and mix well. Wait for 1-2 minutes for the kale to wilt before serving.
Notes
- You can replace the ground chicken with store-bought rotisserie chicken. It adds a rich flavor and cuts down on prep time.
- Look for fresh or refrigerated tortellini for a quicker cook time and better texture.
- Chop all your vegetables and measure out spices before you start cooking. This helps streamline the process and ensures everything is ready to go when you need it.
- If you don’t like kale you can replace it with spinach or leave it out all together.
Nutrition
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
