Tortellini Chicken Noodle Soup

Posted: September 11
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This is one of my favorite takes on the classic chicken noodle soup! And the reason why is a no brainer, it has cheese! Enjoy!


• 1 1/2 tablespoon olive oil • 1 1/2 cups chopped carrots (from about 5 medium) • 1 cup chopped celery (from about 3 stalks) • 1 cup chopped yellow onion (1 small) • 4 cloves garlic, minced • 4 (14.5 ounces) cans low sodium-chicken broth • 1 1/2 teaspoons Italian seasoning • Salt and freshly ground black pepper, to taste • 12 ounces refrigerated three cheese tortellini • 1/2 cup packed parsley (stems and all), plus more for serving • 2 1/2 - 3 cups shredded rotisserie chicken (from one 29 ounces chicken)


Step 1

Heat olive oil in a large pot over medium heat, add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, Italian seasoning and season with salt and pepper to taste.

Step 2

Bring to a boil over medium-high heat then cover and boil 5 minutes. Add tortellini and place parsley in a mound submerged into broth on top of tortellini, cover and boil 6 - 8 minutes longer (or one minute less than time listed on package).

Step 3

Using tongs, remove parsley (I stirred it around in the soup first just to get all the flavor out). Stir in chicken and cook until heated through, about 1 minute. Serve warm, topped with chopped fresh parsley leaves.

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