Easy 30-Minute Homemade Chicken Tortellini Soup

Easy 30-Minute Homemade Chicken Tortellini Soup

I’ve been on a major soup-making kick lately. I love making soup because it’s easy and makes enough for plenty of meals to come. Planned leftovers are my friend.

My soup recipes are usually done in about a half hour and this one is no exception.

I used my Easy 30-Minute Homemade Chicken Noodle Soup as the base and swapped out egg noodles for cheese tortellini.

It has all the comforting qualities you want in classic chicken noodle soup but with the unexpected twist of cheesy, tender tortellini.

There’s sweet Vialia onions, carrots, celery, thyme, oregano, and parsley to add texture and depth of flavor amidst all the juicy chicken and tortellini.

To save time, use storebought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast or pan sauté chicken if you prefer.

Make sure to salt your soup to taste. I use low-sodium chicken broth and add a bit of salt to my soup so I can control the overall salt level. The saltiness of the chicken broth, rotisserie chicken, and tortellini all vary, as do personal preferences, so salt to taste.

Easy 30-Minute Chicken Tortellini Soup

I love making soup because it's easy, makes enough for plenty of meals to come, and this one is ready in 30 minutes. It has all the comforting qualities you want in classic chicken noodle soup but with the unexpected twist of cheesy, tender tortellini. There's sweet Vialia onions, carrots, celery, thyme, oregano, and parsley to add texture and depth of flavor amidst all the juicy chicken and tortellini. To save time, use storebought rotisserie chicken or leftover chicken. Make sure to salt your soup to taste.

Yield: about 10 cups

Prep Time: 10 minutes

Cook Time: about 20 minutes

Ingredients

  • 2 to 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
  • 1 1/2 cups carrots, peeled and sliced into thin rounds (about 2 large carrots)
  • 1 cup celery, diced small (about 2 large stalks)
  • 3 to 4 garlic cloves, peeled and finely minced
  • 64 ounces (8 cups) low-sodium chicken broth
  • 10 ounces cheese tortellini
  • 2 to 3 bay leaves
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon pepper, or to taste
  • 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • 1 tablespoon lemon juice, optional
  • 1 teaspoon salt, or to taste
Read the whole recipe on Averie Cooks