I thought that yesterday was supposed to be sunny and nice, maybe I'd even go for a walk. Instead, I woke up to rain and gloominess. So what better way to spend the morning than making a big pot of soup.
Chicken Tortellini Soup is a nice twist on chicken noodle soup and it makes a HUGE pot. Which I think is great because there are always plenty of leftovers. I like to freeze the leftovers in individual portions for lunches or a quick dinner. The recipe calls for cooked chicken and I happened to have some in the freezer. If you don't have any on hand, a rotisserie chicken would work great. I hope you try it because it is delicious AND easy!
Chicken Tortellini Soup
Adapted from "Frozen Assets, Lite and Easy"
- 8 cups low sodium chicken stock
- 2 large carrots, peeled and sliced
- 2 large stalks celery, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1-28oz can diced tomatoes
- salt and pepper
- 1 bay leaf
- 3 cups cooked chicken, shredded
- 2 cups cheese tortellini (I have used both dried and fresh, either is fine)
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil. chopped
Start out by chopping all of your vegetables and herbs.
Heat olive oil in a large dutch oven over medium heat.
Add carrots, celery and onion to pan.
Add thyme to the vegetable and saute for about 5 minutes until onions are translucent. Add garlic and saute for one more minute.
Add chicken stock.
Add salt and pepper to taste, increase heat to high.
Add tomatoes and chicken, cover and bring mixture to a boil. Once it comes to a boil, reduce heat and simmer for 15 minutes, until vegetables are tender.
After soup has simmered, taste broth to check for seasonings. Add more salt and pepper if necessary. Then add tortellini and increase heat to medium high.
And the herbs
Let the pasta cook for about 5-7 minutes, until it's tender.
Shared on Amee's Savory Dish on 9/30/11
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Shared on Family Fresh Meals on 11/30/11
Shared at Easy Natural Food on 1/8/12