Zesty Chicken Tortellini Soup

One pan is all you need for a hearty, filling, delicious soup this season. Combine broth with chicken and tortellini for an easy soup.

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Zesty chicken tortellini soup is a recipe that I’ve had for years in my recipe notes. It was only recently, when I went to make it again, that I realized I never posted it here!

I’ve had this recipe for so long, I don’t remember where the original idea came from. I believe this was one of the recipes on the rotating card stand at Publix (do they still have those?). I created the note in Evernote (which I use for recipe storage) in December of 2012. So yes, this recipe is older than my first-born!

I love adding tortellini to a soup and have done it a few times in other recipes. But, I believe this was the first time I did that, so it all comes back to zesty chicken tortellini soup.

The soup is “zesty” because it has a lot of flavors. It can be bold to some, but I wouldn’t call it spicy. You could add extra red pepper flakes, though, if you prefer more of a kick to the soup.

Step by Step

Ingredients

• 4 cups chicken broth
• 4 cups beef broth
• 4 boneless skinless chicken breasts
• 4 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 pkg dried onion soup
• 1 1/2 tsp parsley
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/2 tsp poultry seasoning
• 1/2 tsp pepper
• 2 1/2 cups tortellini

Preparation

In a dutch oven, bring chicken broth and beef broth to a boil, then reduce heat. Add the chicken and poach, uncovered, for 25-30 minutes. This should cook the chicken fully.

Remove chicken and let cool slightly then shred.

Add the carrots, celery, onion, soup mix, and seasonings to the broth and bring to a boil.

Reduce heat, cover, and simmer for 10-15 minutes or until vegetables are tender.

Add tortellini and chicken to the soup.

Cook for about 5-10 minutes, until the tortellini is cooked through.

Leftover Zesty Chicken Tortellini Soup

Zesty chicken tortellini soup is delicious when made, but even better as leftovers the next day! Let the soup cool to room temperature then store in an airtight container in the refrigerator for up to 2 days. I find that much beyond that is too long and the tortellini starts to break down in the soup. Reheat on the stovetop in a saucepan over medium heat. Stir often until it’s warmed through.

Recipe

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• Chicken Tortellini Salad with Lemon Dressing
• Creamy Tomato Tortellini Soup
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• Leftover Turkey Tortellini Soup