Hearty, healthy and absolutely delicious, this Italian Chicken and Vegetable Tortellini Soup Recipe has it all. Plus, it's ready in a flash!
It's been awhile since I've whipped up a tortellini soup recipe, but when I was under the weather this past week, it was all I wanted to eat. Perhaps any brothy soup would have done the trick (including my tortellini soup with balsamic caramelized onions and mushrooms), but this is what I had in the fridge and I swear that it had special healing powers.
Making broth-based soups at home follows a certain formula - cook any meat (in this case, that was chicken breasts), sauté the aromatics (things like onions and garlic), including any herbs or spices, pour in the liquid (chicken broth and diced tomatoes for this soup), simmer, then add in any vegetables and extras (such as tortellini) that need a smaller amount of cooking time. Once you taste and adjust the seasonings, the soup is ready to serve!
This is the formula that I follow for most of my favorite broth-based soups, such as 30-Minute Rice Noodle Soup with Mushrooms & Kale, Lean Bison & Barley Soup or Light Chicken, Quinoa & Vegetable Soup. If my pantry and fridge are well-stocked, I can often whip up a soup in 30 to 45 minutes. Simply sub in different vegetables, meats or grains for whatever you have available and what your taste buds are craving.
Healthy, delicious comfort food with very little effort. Perfect for these chilly winter nights!
Other healthy soup recipes:
Cookin' Canuck's Whole Wheat Orzo, Cauliflower & Kale Soup {Vegan}
Cookin' Canuck's Light Turkey (or Chicken) & Corn Chowder
Aggie's Kitchen's Slow Cooker White Chicken Tortilla Soup
Eating Bird Food's Coconut Curried Soup
Lexi's Clean Kitchen's Paleo Italian Wedding Soup
Printable Recipe
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Italian Chicken & Vegetable Tortellini Soup Recipe
Ingredients
- 2 teaspoon olive oil divided
- 2 boneless skinless chicken breasts, cut into ¾-inch pieces
- ½ teaspoon ground pepper divided
- ¼ teaspoon salt divided
- 1 small yellow onion chopped
- 2 large carrots cut into half-circles
- ¾ teaspoon ground oregano
- ¼ teaspoon crushed red pepper
- 3 garlic cloves minced
- 5 ¼ cups low sodium chicken broth
- 1 14 ounce can petite diced tomatoes
- 6 ounces green breans cut into 1-inch pieces
- 1 9 ounce package cheese tortellini
- ¼ cup minced flat-leaf parsley
- salt and pepper to taste
Instructions
- Heat 1 teaspoon of olive oil in a large nonstick saucepan set over medium-high heat.
- Add the chicken, ⅛ teaspoon salt and ¼ teaspoon pepper, and cook until the chicken is barely cooked through (it will cook further later). Transfer to a plate.
- Heat the remaining 1 teaspoon of olive oil in the same saucepan, and add the onions, carrots, oregano, crushed red pepper, ¼ teaspoon pepper and ⅛ teaspoon salt. Cook until the vegetable are starting to soften, about 5 minutes.
- Add the garlic and cook for 1 minute.
- Stir in the chicken broth and diced tomatoes, bring to a boil, then lower the heat to a simmer.
- Cook for 15 minutes, adding the green beans and chicken halfway through the cooking.
- Add the tortellini and cook until it is just tender (5 minutes for fresh and 8 minutes for frozen).
- Stir in the parsley. Season with salt and pepper, to taste. Serve.
Notes
Nutrition
Be sure to follow my Soup Recipes: Chilly & Toasty board on Pinterest for more recipe ideas.
Follow Cookin' Canuck | Healthy Recipes's board Soup Recipes: Chilly & Toasty on Pinterest.
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Suzanne Renae
I have seen a similar recipe but not including the vegetables. I like that healthy addition.
Jen1234
This was so good! I made it for dinner on the weekend and my family loved it. Thank you!
Dara
Thanks so much for letting me know, Jen! This soup has become a staple in our house.