Go Back
–+ servings
Easy Chicken Tortellini Soup_MidPage@2x

Easy Chicken Tortellini Soup

This easy chicken tortellini soup combines a rich homemade chicken stock with cheesy tortellini and fresh escarole.
3.88 from 8 votes
Print Pin Share on Facebook
Prep Time: 30 minutes
Cook Time: 1 hour
Inactive Time: 5 hours
Total Time: 6 hours 30 minutes
Servings: 8
Calories: 481kcal

Equipment

  • Large stockpot
  • Large pot
  • Tongs
  • Sieve
  • Heatproof bowls

Ingredients

Chicken stock:

  • 3- pound whole chicken giblets removed and discarded
  • 4 carrots peeled and cut into large pieces
  • 1 onion quartered
  • 6 cloves garlic peeled and crushed
  • 5 sprigs thyme
  • 2-3 fresh bay leaves or 1-2 dry bay leaves
  • 1 bunch parsley torn or cut in half
  • 1 tablespoon black peppercorns
  • Salt
  • Water

Tortellini soup:

  • 2 teaspoons neutral oil
  • 1 yellow onion peeled and diced
  • 4 large carrots peeled and diced
  • 3 ribs celery trimmed and diced
  • 2 tablespoons butter
  • 1 teaspoon dry thyme
  • 1 large head of escarole trimmed and roughly chopped
  • 1 lemon juiced
  • 20 ounces cheese tortelloni or cheese tortellini; do not use meat-based tortellini
  • Water as needed
  • Salt pepper, and crushed red pepper to taste

For serving:

  • freshly grated Parmesan cheese
  • Freshly minced parsley

Instructions

Simmer the stock:

  • Place the chicken in a stockpot. Add the carrots, onion, garlic, thyme, bay leaves, parsley, and black peppercorns on top—season liberally with salt. Add enough water to cover the chicken by 1 inch.
  • Bring to a boil and then reduce heat and simmer for 3–4 hours, skimming off any foam or scum that floats to the top.

Cool the chicken:

  • Remove the chicken from the pot and set it aside to cool.

Hard simmer the broth:

  • Bring the broth to a hard simmer (just below boiling) for 30 minutes or until it reduces slightly and takes on a dark golden color.

Strain the broth:

  • Strain the broth through a fine-mesh sieve into a large heatproof bowl. Discard solids. Wipe out the stockpot and return it to the stovetop.

Start the tortellini soup:

  • Heat the oil in the stockpot over medium heat. Once hot, add the onion, celery, and carrots and cook them for 7–8 minutes until they soften—season with salt and pepper.

Bloom the spices:

  • Melt the butter into the pot. Once bubbly, add the dry thyme and a pinch of crushed red pepper to taste.

Simmer the soup:

  • Add the cooked chicken to the pot along with the homemade chicken stock. If needed, add a cup or two of water. You should have about 8 cups of liquid in the pot. Bring the soup to a boil and then reduce heat and simmer for 20 minutes. Taste and season the broth to your preferences.

Finish the soup:

  • Add the escarole and lemon juice to the soup. Simmer an additional 10 minutes.

Cook the tortellini:

  • Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook until al dente. Drain and divide the tortellini between bowls.

To serve:

  • Ladle the hot chicken soup over the tortellini. Serve with freshly grated parmesan cheese and minced parsley. Enjoy!

Nutrition

Calories: 481kcal | Carbohydrates: 43g | Protein: 28g | Fat: 23g | Sodium: 447mg | Fiber: 7g | Sugar: 6g | Vitamin C: 18mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!