Hearty & Delicious Chicken Tortellini Soup: A Comforting Meal for Any Season
Ah, soup. It’s often relegated to colder months, a culinary staple for brisk autumn evenings or snowy winter days. But honestly, for many of us, the love for a warm, comforting bowl of goodness transcends seasons. Today might have a hint of spring in the air, but there’s also a delightful chill that whispers for something hearty and soul-satisfying. And if I’m being completely transparent, I have a deep-seated affection for soup, regardless of the calendar month. Of course, I might pass on a steaming bowl during a sweltering ninety-degree South Jersey summer day with its notorious humidity – but only then! This particular Chicken Tortellini Soup, however, is an undeniable exception. It’s the kind of substantial dish that truly becomes a meal in a bowl, especially once those plump, cheesy tortellini are introduced, transforming a simple soup into a wonderfully satisfying experience.
The Foundation of Flavor: Prepping Your Ingredients
One of the secrets to any great soup, especially one as rich and satisfying as this Chicken Tortellini Soup, lies in the preparation of your ingredients. It’s always a good practice, often referred to as ‘mise en place,’ to get all of your vegetables washed, chopped, and ready before you even think about heating that pot. This ensures a smooth cooking process and prevents anything from burning while you’re scrambling for the next ingredient. For this recipe, you’ll start by gently sautéing the aromatic garlic and onions for just a few minutes until they become fragrant and translucent. Then, the vibrant carrots, crisp celery, and fresh parsley join the party, forming a classic flavor base that is both comforting and incredibly delicious.
Choosing Your Chicken: Convenience Meets Flavor
For the cooked chicken breast in this recipe, we highly recommend a convenient and flavorful shortcut: a rotisserie chicken from your local market. These pre-cooked wonders are not only incredibly tender and seasoned perfectly, but they also save a significant amount of time in the kitchen. In our household, we often opt for the prepared chicken breast portions over a whole bird, as we prefer the white meat in our soup. There’s typically more than enough meat from a single rotisserie chicken breast to fill a big pot of soup, often leaving a little extra for a quick sandwich or a light salad the next day. If you prefer to cook your own chicken, simply boil or bake two large chicken breasts until cooked through, then shred or dice them. Leftover roasted or poached chicken also works beautifully here, adding another layer of flavor.
The Freshness Factor: Herbs and Greens
When it comes to herbs, a little freshness goes a long way. If you happen to have fresh oregano on hand, absolutely use it! The vibrant, earthy aroma and flavor of fresh oregano are simply unparalleled and will elevate your soup to another level. However, if fresh isn’t an option, a generous pinch of dried oregano can certainly be substituted. Just remember, the fresh version truly shines here.
And while we’re on the subject of fresh ingredients, let’s talk about spinach. For years, I used frozen chopped spinach in this soup. And don’t get me wrong, it was good – a perfectly acceptable and convenient choice. But a few years ago, I made the switch to fresh baby spinach, and honestly, there’s been no turning back for me. The tender leaves wilt beautifully into the hot broth, adding a delicate sweetness and a wonderful texture that simply can’t be matched by its frozen counterpart. The fresh baby spinach holds its shape better, retains its vibrant color, and provides a delightful bite that truly enhances the overall experience of this comforting soup. It’s a small change that makes a big difference.
The Secret to Perfect Pasta: Timing is Everything
One of the most crucial tips for serving any pasta-based soup, and especially this Chicken Tortellini Soup, is to carefully consider when you add the tortellini. As I’ve always emphasized, it’s best to add the cooked pasta just before serving each individual bowl. Alternatively, if you plan to store the soup, allow the entire batch to cool down completely before adding the cooked tortellini to the main pot. The reason for this advice is simple: pasta, particularly delicate tortellini, will continue to absorb liquid and soften when left in hot broth. This can lead to mushy pasta, which nobody wants, and can also make your soup overly thick as the pasta soaks up all the delicious broth. By keeping the cooked tortellini separate and adding it fresh to each serving, you ensure perfectly al dente pasta every time, preserving both the texture of the tortellini and the integrity of your flavorful broth. This small step makes a huge difference in the enjoyment of leftovers, too!
Serving Your Comforting Masterpiece
Once your magnificent pot of Chicken Tortellini Soup has simmered to perfection and the flavors have beautifully melded, it’s time for the final touches. Get that freshly grated Parmesan cheese ready – its sharp, salty notes are the perfect complement to the rich broth and tender ingredients. A sprinkle of fresh parsley for garnish also adds a lovely pop of color and freshness. And what’s a hearty bowl of soup without some crusty bread for dipping? A warm, crusty baguette or a slice of artisanal bread makes an ideal accompaniment, perfect for soaking up every last drop of the delicious broth. This soup isn’t just a meal; it’s an experience, a warm embrace in a bowl, perfect for chasing away any lingering chill or simply enjoying a moment of culinary comfort. So, gather your loved ones, dish out generous portions, and savor every spoonful. Enjoy!
Awesome Chicken Tortellini Soup
Hearty and delicious. Freezes well.
Ingredients
-
2
tablespoons
butter -
1/4
cup
olive oil -
4
cloves
garlic, chopped -
1
large onion, chopped
(1 1/2 cup / 7.5 ounces) -
4
stalks celery, sliced
(1 1/2 cup / 6.5 ounces) -
7
carrots, sliced
(3 cups / 14 ounces) -
1/2
cup
fresh parsley, chopped -
3
– 46 ounce cans chicken broth -
1
– 28 ounce can tomatoes, roughly chopped -
1
tablespoon
fresh oregano, chopped
(or generous pinch of dried oregano) -
2
bay leaves -
4
cups
cooked chicken breast, shredded
(16 ounces) - 2-inch parmesan cheese rind (optional)
-
11
ounces
fresh baby spinach, roughly chopped -
12
ounces
frozen peas -
16
ounces
frozen cheese tortellini - kosher or sea salt
- freshly ground black pepper
-
1/2
cup
parmesan cheese, freshly grated
(1 1/2 ounce)
Instructions
-
In a stock pot or Dutch oven of at least 8-quart capacity, heat the butter and olive oil over medium heat. Add the chopped garlic and onion; sauté for about 3 minutes, stirring occasionally, until the onions become translucent and fragrant. Once translucent, add the sliced celery, carrots, and chopped fresh parsley. Stir to combine, then cover the pot and cook for approximately 10 minutes, allowing the vegetables to soften slightly and their flavors to meld. Lightly season the vegetables with a pinch of salt and pepper at this stage to build foundational flavor.
-
Next, pour in the chicken broth, add the roughly chopped canned tomatoes, the fresh (or dried) oregano, and the bay leaves. If you have a Parmesan cheese rind, now is the perfect time to add it – it will infuse incredible depth of umami flavor into your broth as it simmers. Finally, add the shredded cooked chicken breast. Bring the entire mixture to a rolling boil over medium-high heat. While the soup is coming to a boil, you can partially cook the frozen peas in a separate small pot of boiling water or quickly in the microwave according to package directions. Once partially cooked, add these vibrant green peas to the soup. Once the soup is boiling, reduce the heat to low, cover partially, and let it simmer, uncovered, for 30 minutes. This simmering time is crucial for allowing all the flavors to fully develop and for the vegetables to become tender.
-
While the soup is actively simmering and developing its rich flavors, turn your attention to the cheese tortellini. In a separate large pot, bring a generous amount of water to a boil. Cook the frozen cheese tortellini until it is al dente, following the specific package directions. It is important NOT to add salt to the tortellini cooking water if you are using store-bought tortellini, as they often contain enough sodium already. Once the tortellini is cooked to your liking, drain it thoroughly and set it aside. This step is key to preventing the tortellini from becoming mushy in the soup.
-
After the soup has simmered for 30 minutes, it’s time to add the fresh baby spinach. Stir it into the soup until it’s just combined; the heat from the broth will quickly wilt the spinach, preserving its vibrant green color and tender texture. Allow the soup to continue simmering for an additional 10 minutes to ensure all flavors are perfectly integrated. Before serving, carefully remove the bay leaves and the optional Parmesan cheese rind from the pot. Taste the soup and, if necessary, season to taste with additional kosher or sea salt and freshly ground black pepper. To serve, place a generous amount of the perfectly cooked tortellini at the bottom of each bowl, then ladle the hot, aromatic soup over it. Finish each serving with a liberal topping of freshly grated Parmesan cheese. This method ensures that every bite offers perfectly textured tortellini and rich, flavorful broth.
-
NOTE: For optimal texture and to prevent the tortellini from becoming soft and mushy, always allow the main pot of soup to cool down completely before adding any remaining cooked tortellini directly to the batch for storage. It’s best to store the cooked tortellini separately and add it to individual servings when reheating.
Tips for the Perfect Chicken Tortellini Soup
Achieving soup perfection is simpler than you think with a few extra considerations:
- Broth Quality: Use a high-quality chicken broth or stock. Low-sodium options give you more control over the final saltiness. Homemade chicken stock will, of course, provide the richest flavor.
- Vegetable Variety: Feel free to experiment with other vegetables. Zucchini, bell peppers, or even a handful of chopped kale (added with the spinach) can be wonderful additions.
- Spice It Up: If you enjoy a bit of heat, a pinch of red pepper flakes added with the garlic and onions can give your soup a delightful kick.
- Cheese Choices: While Parmesan is classic, a blend of Italian cheeses for topping can also be delicious. Don’t underestimate the power of a good quality, freshly grated cheese!
- Garlic Love: Don’t be shy with the garlic! Four cloves is a good starting point, but if you’re a garlic enthusiast, a little extra won’t hurt.
Storage and Freezing Instructions
This hearty Chicken Tortellini Soup is excellent for meal prep and makes fantastic leftovers, provided you handle the tortellini correctly:
- Refrigeration: Store the soup base (without tortellini) in an airtight container in the refrigerator for up to 3-4 days. Store cooked tortellini separately in its own airtight container. When ready to eat, reheat the soup gently on the stovetop or in the microwave, then add pre-cooked tortellini to your bowl.
- Freezing: This soup freezes remarkably well *without the tortellini*. Allow the soup base to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, then reheat. Cook fresh tortellini just before serving with the reheated soup. Freezing tortellini directly in the soup is generally not recommended as it can alter the pasta’s texture upon reheating, often making it mushy.
Whether you’re battling a spring chill, a winter cold, or simply craving a comforting and substantial meal, this Hearty Chicken Tortellini Soup is a recipe you’ll want to keep in your regular rotation. Its rich broth, tender chicken, fresh vegetables, and satisfying tortellini create a symphony of flavors and textures that truly warms you from the inside out. It’s easy enough for a weeknight, yet impressive enough to serve to guests. So go ahead, treat yourself and your loved ones to a bowl of this deliciousness. You deserve it!
