Chicken and Tortellini Soup
Hearty soups have a special place in our collective hearts for many good reasons: they’re a comfort in the cooler seasons, they’re a filling lunch or dinner, and they’re generally an easy, one-pot meal that can be made in great big batches and fed to the masses (the scout troop, your in-laws, or whoever is around).
We like this one because the broth is full of carrots, celery, and Italian seasoning, which gives it a fresh, nicely herbaceous flavor — it’s so satisfying to dip your bread in it. And it’s got just the right amount of tender chicken and cheese tortellini, so every bite has something to offer. For the soup lovers, it’s also a nice change from the regulars, like heavy beef stew, creamy butternut squash, or split pea with ham.
Our tip: In the fridge, the tortellini will soak up a lot of broth. So if you do put some of this soup away for future meals, you may want to keep a little extra broth on hand.
Servings: 6 to 8
2 Tbsp olive oil
4 carrots, chopped
3 stalks of celery, chopped
1 small onion, chopped
2 cloves garlic, minced
8 cups chicken broth
2 tsp Italian seasoning
12 to 20 oz refrigerated cheese tortellini
2 cups Gelson’s rotisserie chicken, shredded
Salt, to taste
Black pepper, to taste
- In a large stockpot, heat the olive oil over medium-high heat. Add the carrots, celery, and onion, and sauté until the vegetables are soft, about 10 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add the chicken broth, Italian seasoning, salt, and pepper, and bring to a boil.
- Add the tortellini and cook for 1 minute less than indicated on the package.
- Add the pulled chicken and cook for 1 more minute, or until the chicken is heated through, and serve immediately.