Chicken Tortellini Soup
This creamy Chicken Tortellini Soup recipe is a comforting blend of cheesy tortellini, hearty veggies, and juicy chicken!
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 64 OZ Chicken Broth
- 1 Medium Yellow Onion Diced
- 1 Red Bell Pepper Diced
- 3 Stalks Celery Chopped
- 2 Large Carrots Chopped
- 20 OZ Five Cheese Tortellini
- 2-3 Cups Water
- 3 TSP Italian Seasoning
- 2 TSP All-Purpose Seasoning
- 1 TSP Smoked Paprika
- Salt and Pepper To Taste
- 1/4 Cup Fresh Parsley Chopped
- 1/4 Cup Parmesan Cheese Freshly Grated
- 1/4 Cup Heavy Cream
- 2 Sprigs Rosemary
- 2 Sprigs Thyme
- 2 TBSP Avocado Oil
Instructions
- First, start by rubbing your chicken breasts with about a teaspoon of avocado oil and season with 1 teaspoon of your all-purpose seasoning
- Place a large pot over medium heat and add a couple of tablespoons of avocado oil. Place your chicken in the pot and sear on both sides for 2-3 minutes. Remove and set aside. Next, add in your chopped yellow onion and sauté for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Sauté for another 3 minutes.
- Next, add in your chicken breasts, chicken broth, Italian seasoning, all-purpose seasoning, smoked paprika, rosemary, and thyme. Bring to a boil, then lower the heat to medium-low and simmer for 15 minutes, or until the chicken is cooked through. Remove the chicken and shred it. Set aside.
- Crank the heat back up to medium and add your water as the broth may have reduced significantly and bring it back to a boil. Once boiling, add in your cheese tortellini. Cook for about 6-8 minutes or until fully cooked. Follow package instructions for the exact cooking time.
- Once the tortellini is cooked through, turn off the heat. Stir in your heavy cream and add your fresh chopped parsley and parmesan cheese. Add the shredded chicken back in. Taste and adjust seasoning, as needed. Garnish with crushed red pepper, optional. SERVE AND ENJOY!