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Recipe for Chicken Tortellini Soup

This recipe for Chicken Tortellini Soup is good for the soul and a delicious family dinner idea that is easy! Plus, there's almost always leftovers!
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Course: dinner
Cuisine: American, Italian
Keyword: Chicken Tortellini Soup, recipe for Chicken Tortellini Soup
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8 bowls
Author: Rachel Quenzer

Ingredients

Ingredients for the pulled chicken

  • 1 1/4 lb. chicken breast
  • 1 cup chicken broth
  • 1 large yellow onion, diced
  • 2 cloves garlic. minced
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. garlic salt
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1/4 tsp. paprika
  • 1 shallot, diced

Ingredients for the Chicken Tortellini Soup

  • 32 oz. chicken broth
  • 1 cup carrots, sliced
  • 3 bay leaves
  • 1 cup celery, sliced
  • 2 cloves garlic, minced
  • 1/2 large yellow onion
  • 1 1/4 cup peas, frozen
  • 1/4 cup fresh basil, chopped and lightly packed
  • 1/4 cup fresh sage, chopped and lightly packed
  • 2 Tbsp. thyme leaves
  • 3 Tbsp. extra virgin olive oil
  • Parmesan rind If you don't know what this is. It is literally the end of the parmesan triangle. You want to use about 1 inch of it.
  • Sea salt and fresh cracked pepper to taste
  • 20 oz. three cheese tortellini
  • Optional: Kale
  • Additional ingredients to top: Finely grated parmesan cheese.

Instructions

  • Combine all the ingredients for the pulled/shredded chicken in the pressure cooker or slow cooker. Put the onions, shallots and garlic on the bottom. Add the chicken, the chicken broth and then add the seasoning on top of everything. Cook in the pressure cooker for 25 minutes. Cook in a slow cooker for 6-8 hours.
  • In a Dutch oven, add the olive oil and heat through. Then add the onions and carrots. Cook for about 5 minutes.
  • Add the celery and the bay leaves. Cook for about 3 minutes.
  • Add the chicken both and bring everything to a boil.Once it is boiling, immediately reduce the heat and simmer.
  • Heat a pot with salted water on another burner. Once boiling, add the tortellini and cook according to package directions.
  • Shred the chicken and add it and everything else that was in the pressure cooker to the Dutch oven.
  • Continue to simmer and add in the sage, basil and parmesan rind. Simmer for 10 minutes.
  • Add in the peas and simmer for about another 5 minutes.
  • Once the tortellini is done, drain it and add it to individual bowls.
  • Ladle soup on top of it and add in kale if you like. Serve immediately. Top with additional parmesan cheese, salt and pepper to taste and a little thyme.