Ingredients
Sautéed Vegetables and Meat
- 2 to 3 tablespoons olive oil
- 1 medium yellow onion, peeled and diced small
- 1 ½ cups carrots, peeled and sliced into thin rounds (about 2 large carrots)
- 1 cup celery, diced small (about 2 large stalks)
- 3 to 4 garlic cloves, peeled and finely minced
- 1 pound boneless skinless chicken breasts, diced into bite-sized pieces
Soup and Seasonings
- 64 ounces (8 cups) reduced sodium chicken broth
- 1 cup heavy cream (half-and-half may be substituted)
- 10 ounces refrigerated cheese tortellini
- 2 to 3 bay leaves
- ½ teaspoon dried thyme, or 1 teaspoon fresh thyme
- ½ teaspoon dried oregano, or 1 teaspoon fresh oregano
- 1 to 3 teaspoons salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Garnishes (Optional)
- 2 to 4 tablespoons fresh Italian flat-leaf parsley leaves, stems discarded, finely chopped
- Freshly grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add diced onion, sliced carrots, and diced celery. Sauté for about 5 minutes, stirring occasionally, until vegetables start to soften.
- Add Garlic: Stir in minced garlic and continue sautéing for an additional 1 minute, stirring continuously to release its aroma without burning.
- Cook Chicken: Add diced chicken breasts to the pot. Sauté for about 5 minutes, stirring and flipping frequently to ensure the chicken cooks evenly and reaches a safe internal temperature. If using pre-cooked chicken, add later in the soup.
- Add Liquids and Seasonings: Pour in the reduced sodium chicken broth and heavy cream. Add refrigerated cheese tortellini along with bay leaves, thyme, and oregano. Bring the mixture to a gentle boil.
- Simmer Soup: Reduce heat and simmer the soup uncovered for 6 to 7 minutes, or until the tortellini are tender. If the soup becomes too thick or broth is absorbed, add extra chicken broth, heavy cream, or water to adjust consistency.
- Season and Taste: Remove bay leaves. Stir in 1 teaspoon salt and freshly ground black pepper. Taste and adjust the salt if needed, adding up to 3 to 4 teaspoons total per personal preference to enhance flavor.
- Garnish and Serve: Optionally, top the soup with freshly chopped Italian parsley and freshly grated Parmesan cheese. Serve immediately while hot.
Notes
- You can substitute half-and-half for the heavy cream for a lighter version.
- If using pre-cooked or rotisserie chicken, add it after simmering the soup to heat through without overcooking.
- Tortellini absorbs a lot of liquid; keep extra broth or water ready to adjust soup consistency as needed.
- Adjust salt carefully; soup may need more seasoning to avoid blandness.
- Fresh herbs improve flavor but dried herbs work well if fresh are unavailable.
- This soup freezes well; store without tortellini and add fresh tortellini when reheating for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
