Description
Easy Tortellini Soup with Chicken Broth is a cozy, hearty dish that’s both quick and comforting. This soup features tender, pillowy tortellini filled with cheese or meat, simmered in a flavorful chicken broth that provides a savory, rich base. It’s typically enhanced with a medley of vegetables like spinach, carrots, and celery, adding freshness and texture. A dash of herbs and seasonings, such as garlic, thyme, and Italian seasoning, bring the soup to life. The combination of warm broth, soft tortellini, and vibrant vegetables makes this soup perfect for a satisfying meal on any day, especially when you’re in the mood for something simple yet delicious.
Ingredients
To make this easy and flavorful soup, you’ll need the following ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 1 celery stalk, sliced
- 6 cups chicken broth (Halal-certified)
- 1 (9-ounce) package of refrigerated cheese tortellini (Halal)
- 1 can (14.5 ounces) diced tomatoes (with no added sugar)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 1 cup fresh spinach or kale (optional)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving, optional)
Ingredient Highlights
- Chicken Broth: The rich, savory flavor of chicken broth serves as the base for this soup, giving it a comforting depth that complements the other ingredients.
- Cheese Tortellini: Cheese-filled tortellini adds both flavor and texture to the soup, offering a satisfying bite with each spoonful.
- Carrots and Celery: These vegetables bring a slight sweetness and crunch to the soup, balancing the richness of the broth and pasta.
- Spinach or Kale: Fresh greens, such as spinach or kale, can be added for a nutritious boost and to add color to the soup.
- Herbs: Dried basil and oregano provide aromatic flavor, infusing the broth with Italian-inspired notes.
Instructions
Making this Easy Tortellini Soup with Chicken Broth is a breeze, with just a few simple steps to follow. Here’s how to make it:
Prepare the Vegetables:
- Prep the Ingredients: Begin by washing and prepping the vegetables. Dice the onion, slice the carrots and celery, and mince the garlic.
- Heat Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
Cook the Aromatics:
- Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot. Sauté them for about 5-7 minutes, or until the vegetables have softened and the onions are translucent.
- Add Garlic: Add the minced garlic to the pot and cook for another 1 minute, until fragrant.
Add the Broth and Seasonings:
- Pour in the Chicken Broth: Add the Halal-certified chicken broth to the pot, stirring well to combine with the sautéed vegetables.
- Season the Soup: Add the dried basil, oregano, salt, and black pepper to the soup. Stir to mix the seasonings into the broth.
Cook the Tortellini:
- Bring to a Boil: Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to a simmer.
- Add Tortellini: Add the cheese tortellini to the soup. Cook according to the package instructions, usually around 4-5 minutes, or until the tortellini floats to the top and is tender.
Add Greens and Final Touches:
- Add Greens: If using spinach or kale, stir it in during the last 1-2 minutes of cooking, allowing the greens to wilt in the hot broth.
- Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve:
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. For extra flavor, sprinkle grated Parmesan cheese on top before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4-6
- Calories: 300-350 kcal
- Fat: 12g
- Carbohydrates: 35g
- Protein: 15g