Ingredients
Scale
- 1 1/4 lb bone-in chicken breast
- Salt & pepper, to taste
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- 3/4 cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1-2 teaspoons hot sauce
- 10 oz refrigerated tortellini (about 2 cups)
- Seasonings: 1 tsp dried basil, 1 tsp dried parsley, 1/2 tsp dried oregano, 1/2 tsp mustard powder, 1/4 tsp ground sage, 1/4 tsp pepper
Instructions
- Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a 4 ½-quart soup pot over medium-high heat and sear chicken for 3-4 minutes per side until lightly browned. Remove and set aside. Let rest, then shred using two forks.
- Melt butter in the same pot. Scrape up any browned bits. Add onion, carrots, and celery; cook 5 minutes. Stir in garlic, Worcestershire sauce, hot sauce, and the combined seasonings; cook 1 minute.
- Add chicken broth and shredded chicken. Bring to a gentle simmer (avoid boiling). Cover partially and simmer 15 minutes.
- Add refrigerated tortellini and simmer until cooked through (check package for timing; Rana tortellini takes ~3 minutes). Taste and adjust seasoning with salt or more herbs if desired.
- Serve hot and enjoy a comforting bowl of Chicken Tortellini Soup!
Notes
- Searing the chicken is optional but adds color and flavor.
- For a spicier soup, increase hot sauce to taste.
- Frozen tortellini can also be used; just increase cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American