Nothing makes me feel like a child again as much as tortellini soup on cold days. Both my mother and grandmother would make tortellini soup and serve it covered in Parmesan cheese along side some Italian bread. This hearty soup will surely warm your toes and make you smile.
Full time 1 hour
You will need:
1 48oz can chicken broth, low sodium
1 medium onion, diced fine
4-5 cups tortellini (fresh or frozen) pre-cooked
4 cup shredded chicken
2 cup diced baby carrots
2 cup diced celery
1 1/2 cup water
2 tbsp butter
1/2 tbsp minced garlic
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
1/2 tsp dried basil
1/2 tsp ground black pepper
Let us begin:
In a large pot melt butter over medium high heat.
Once melted add in onion and garlic. Cook for 5-8 minutes until onion softens and begins to turn opaque.
Add in carrots and celery. Cook 2-3 minutes, stirring once or twice.
Add in all herbs and seasonings. Stir to coat vegetables.
Add in water and bring it to a boil.
Once boiling, let it cook 5-8 minutes.
Add in chicken stock.
Add in chicken and bring to boil.
Once boiling, lower heat to a simmer, cover, and set a 20 minute timer.
Check vegetables for tenderness, if vegetables are easily pierced with a fork, add in tortellini. If not, recover and cook 10 minutes more, until vegetables are fork-able.
Add in tortellini and stir well.
Cook 5-8 minutes or until tortellini are warmed through.
Serve and enjoy!