Chicken and Tortellini Soup
Made with ample butter, carrots, onions, & garlic, tortellini, and rotisserie chicken simmered in a pesto broth.
Ingredients
- 2 tablespoon butter
- ½ white onion diced
- 1 cup carrots sliced or diced
- 1 tablespoon minced garlic
- 6-8 cups chicken broth
- 16 oz refrigerated or frozen cheese tortellini
- 2-3 cups shredded rotisserie chicken
- 1 tablespoon pesto
- Salt & pepper to taste
Instructions
- Prep carrots, onions, garlic, and shredded chicken; set aside.
- In a large soup pot or Dutch oven, melt butter over medium heat. Add carrots and onions; lightly season with salt and pepper. Cook 4–6 minutes until softened.
- Add minced garlic and cook 1 minute more.
- Pour in broth and bring to a simmer. Cook for about 15 minutes, or until carrots are mostly tender.
- Add tortellini and cook according to package directions. Tortellini usually take just a few minutes and are done once they float.
- Reduce heat to low. Stir in shredded chicken and pesto. Let warm for 1–2 minutes.
- Taste and season with salt and pepper as needed. Serve warm.
Notes
- Simmer the carrots before adding the tortellini. Tortellini cooks quickly and will start to fall apart if simmered for too long. Simmer the carrots and onions first.
- Start with 6 cups of broth. Add more if needed.
- Store soup in an airtight container for up to 3 days.
- If using gluten free tortellini, cook separately and add when ready to serve. Gluten-free tortellini can quickly go from done to mush. To prevent this, cook and store in separately.
- Nutrition values are an estimate only.
Nutrition
Calories: 540kcalCarbohydrates: 48gProtein: 33gFat: 23gFiber: 3gSugar: 4g
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