easy chicken tortellini soup
Being that it’s the middle of May and strangely freezing right now — yes, suddenly we went from weather in the 90′s back to highs in the low-50s — I’ve been craving warm soups. So amongst some other favorite winter soup recipes I have pulled back out, I also recently gave this easy chicken tortellini soup recipe from Real Simple a try.
“Easy” is no exaggeration. Made with fresh or frozen tortellini and shredded rotisserie chicken, this yummy soup literally cooks up in 15-20 minutes, with only about 2 minutes of that time being prep. And it was delicious!! I added in some extra rosemary to season the broth, which I loved. And for any of you who love broth, I’d definitely recommend adding in an extra 3-4 cups of chicken broth (along with some extra rosemary, salt and pepper). But otherwise, this was great “as is”!
Definitely a terrific “simple” soup to warm you up on a cold day…even if that falls in the middle of May! :)
- 4 carrots, cut into bite-size pieces
- 6 cups low-sodium chicken broth
- 8 ounces cheese tortellini (fresh or frozen)
- 1 1/2 cups rotisserie chicken, shredded
- kosher salt and freshly-ground black pepper
- 2 Tbsp. chopped fresh flat-leaf parsley
- 1/2 tsp. ground rosemary (or 2 tsp. chopped fresh rosemary
In a large saucepan, simmer the carrots in the broth until tender, 10 to 12 minutes.
Add the tortellini and simmer until tender, 2 to 4 minutes.
Add the chicken and cook, stirring occasionally, until heated through, 1 to 2 minutes more; season salt, pepper and rosemary, then sprinkle with the parsley. Serve warm.
(From Real Simple)
This would of course also be great with different kinds of tortellini. Also feel free to experiment with seasonings!