Hearty Chicken Tortellini Soup
This is a simple recipe that is good to eat all year round. I love to cook it during the colder months. Every time I make it my family slurps it down.
The broth
I like to use my own homemade broth made with vegetable scraps and some added spices. This adds layers of flavor to any dish as well as nutrients that otherwise wouldn’t be in whatever you are cooking. I use a roux as a thickener and add cream for added flavor and creamy goodness. You can leave it out if you want to go for a lighter soup.
The Fillings
Precooking your chicken saves time and stress. There are many methods to precooking chicken. I have decided to use my air fryer to get a nice brown color in the exterior and a juicy interior. For added juiciness, put the chicken in a brine beforehand and leave for at least 24 hours. To get step by step instructions, click here.
The vegetables I like to use are kid friendly meaning, my son will actually eat them. I have found that the majority of kids will like the same veggies. If I cook a veggie I know my son doesn’t like, I get some carrots or celery just for his plate. You can change the veggies to your liking.
No, I don’t make my own tortellini. I use store bought premade pasta. Always go for the most expensive, authentic pasta you can find. Those will use the highest quality ingredients to achieve a result superior in taste and overall quality. It can be dry, refrigerated, or frozen, just follow the instructions on the packaging for cook times.
Hearty Chicken Tortellini Soup
Equipment
- stock pot
Ingredients
- 2 tbsp butter
- 1 yellow onion medium-sized
- 1 cup carrots
- 1 cup broccoli florets
- 4 cloves garlic
- 1 oz flour
- 4 cups veggie stock
- 1 tsp thyme fresh or dried
- 1 tsp parsley fresh or dried
- salt to taste
- black pepper to taste
- ½ cup heavy cream
- 2 cups chicken cooked and diced
- 10 oz cheese tortellini
Instructions
- Wash all produce under cold running water. Dice onion, chop carrots and broccoli to roughly the size of the tortellini. Mince garlic. Chop parsley and thyme.
- In a stockpot, over medium heat, melt butter. Sauté onions and carrots for 3 minutes or until onions are soft.
- Add broccoli and garlic. Cook for 1 minute. Stir in flour. Season with salt and pepper.
- Add cream and veggie stock. Raise to high heat. Bring to a boil then turn heat down to medium- low and simmer for about 10 minutes. Stir occasionally
- Add chicken, tortellini, and herbs. Cook until pasta is soft. Approximately 5 minutes.
- Season one final time with salt and pepper to taste.
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