The weather is changing, leaves are falling, days are getting shorter and colder…nothing better than a good soup to comfort and excite you before the inevitable holiday smorgasbord!
This Tortellini Chicken Soup is all you need to feel warm and happy inside. Cheese tortellini pasta cooked in chicken broth, with fresh tomatoes, pesto, broccolini, chicken and a hint of lemon, so good!
This recipe is super easy and puts a full dinner on your table in less than 30 minutes! All you need is rotisserie chicken, which can be store bought, or you can roast a couple of chicken breasts in the oven while preparing the rest of the ingredients. You could also chose to omit the chicken if you want to make a vegetarian version of this soup. Just substitute vegetable broth for chicken broth and voila! it’s vegetarian.
This soup is a full meal yet is very light.
I love to use the parmesan rind in soups. It adds a subtle parmesan cheese deep flavor to your soups and sauces. I used the juice of half a lemon just to add a little tanginess and it paired deliciously with the broccolini and the chicken.
I added pesto since tortellini and pesto are best friends and honestly, all these ingredients combined made an exceptional soup. Very comforting without being heavy, super light with the added freshness of the lemon.
I like to start my soups with an onion-garlic base. Just sauté half an onion and a clove of garlic and then start adding the broth and the rest of the ingredients. In this one, I poured the chicken broth over the onion and garlic and then added the pasta. The pasta usually takes 8 minutes. I waited 5 and added the rest of the ingredients, the broccolini, tomato, pesto, lemon, the parmesan rind and adjusted the seasoning.
I am always craving soup, I don’t know why and this one fit the bill 100%.
This is what you need to make it.
Tortellini Chicken Soup
Yield: 6 Servings
1 tbs of olive oil
6 cups of Chicken broth
(I used Swanson 33% less sodium)
1 1/2 – 2 cups of broccolini florets
1 lemon, 1/2 juiced and 1/2 sliced
1 Tomato, diced
1 1/2 cup of cheese tortellini
(I used Buitoni)
4 tbs of pesto
(I used Buitoni)
1 oz of parmesan rind
3 rotisserie chicken breasts, shredded
1/2 of sweet onion, diced
1 garlic clove, minced
Salt and pepper
Place olive oil in a large pot over medium-high heat. Place diced onion and sauté for a minute or two and add the minced garlic. Sauté for another minute or until the onion is translucent and add the chicken broth.
Bring chicken broth to simmer and add the tortellini. Stir them in and let them simmer gently for about 5 minutes. Stir in broccolini florets, tomato, pesto, shredded chicken, lemon and parmesan rind. Adjust salt and pepper to taste.
Let cook for about 4-5 more minutes. Remove the parmesan rind.
Serve with slices of lemon and parmesan cheese.