Be sure to try my Lemon Chicken Soup recipe next!
Chicken Tortellini Soup
There is nothing cozier than a pot filled with this hearty Chicken Tortellini Soup. This recipe incorporates the best techniques and the most amazing flavor combinations from beginning to end. (Plus, it’s Crock Pot friendly!) Here’s what makes this soup so great:
What Makes This the Best Recipe
What I love most about this recipe is that we sear the seasoned chicken first. This adds golden fond to the bottom of the pot and infuses the broth with a ton of homemade flavor. It also adds a nice golden crust to the outside of the chicken while keeping the inside nice and juicy. (Of course, you can use leftover chicken instead if needed!) Simple flavor enhancers like hot sauce, mustard powder, and Worcestershire sauce are used in this recipe and can’t be detected outright, but it really elevates the end result. And finally, the blend of seasonings ensures that every bite is sensational. No bland soup here!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season the chicken with salt/pepper and Italian seasoning. Sear it in olive oil for 3-4 minutes per side. Set aside and let rest for 10 minutes, then shred and set aside.
Melt butter in the same pot and use a silicone spatula to clean the “fond” from the bottom of the pot. This will give lots of great flavor to the broth. Add the diced onions, carrots and celery and sauté for 5 minutes. Add the garlic, Worcestershire sauce, hot sauce, and seasonings and cook for 1 minute. Then add the chicken broth.
Add the shredded chicken and let it gently simmer for 15 minutes. Add the tortellini and simmer for 3 minutes, or until cooked through. Serve!
Crock Pot Method
Note: You can skip the searing step for the Crock Pot Method. I also recommend using fresh (not leftover) chicken as leftover chicken is prone to becoming dry if cooked for several hours in the Crock Pot.
Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat. Add the seasonings, Worcestershire sauce, hot sauce, uncooked chicken, and chicken broth. Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.) Remove the chicken and use 2 forks to shred. Add it back to the soup along with the tortellini. Add the tortellini and cook for 10-15 minutes, or until expanded and cooked through. Serve!
What to Add to Chicken Tortellini Soup
For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded. Salt will likely not need to be added if you do this. Up to 1 cup of heavy cream can be stirred in at the end over low heat if desired. 2-3 cups of Spinach can be added at the end if desired. Add it once the tortellini is cooked and let it wilt, about 30 seconds. If you use frozen spinach, let it thaw and pat it dry prior to adding it. Frozen peas, corn, or green beans can be stirred in 10 minutes prior to serving if desired. To make this with sausage, check out my recipe for sausage tortellini soup. Top this soup with Ranch Oyster Crackers for even more flavor!
Storage
Store in an airtight container and refrigerate for up to 3 days. Note that the tortellini will continue to absorb some of the broth during storage. I like to remove the tortellini from the soup and store it separately. You can also boil it on the side and add it directly to serving bowls. This soup does freeze well. Consider boiling the tortellini separately so that it doesn’t absorb too much broth or get overly soft.
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4.5 quart Dutch oven– This is a great size for this recipe. Kitchen Scale: In case you need to weigh the chicken. (I use this all the time.) Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– To measure out the seasonings. Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
