Chicken Tortellini Soup — Damn Delicious

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Chicken Tortellini Soup

Everyone’s favorite chicken noodle soup gets an upgrade using cheesy tortellini! So comforting and easy to make for any night!

When it rains in LA, there’s always three things that needs to happen.

1. You need to find your umbrella, because you know you have one but you don’t know where it is because it rains about twice a year.

2. You need to stay away from any kind of freeway because Los Angelenos cannot drive when something is falling from the sky.

2. You need to make soup.

And with yesterday’s all day cookbook cover photoshoot, this is just what I needed. An umbrella, a day without driving, and a huge pot of chicken noodle soup, except I used cheesy tortellini to substitute the noodles. I know, I’m kind of a genius.

And since I’m not a huge celery fan, I also substituted zucchini – but either veggie will work. Just make sure that there’s enough tortellini to go around. I fished throughout the veggies to only get tortellini on my spoon!

Chicken Tortellini Soup

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Everyone’s favorite chicken noodle soup gets an upgrade using cheesy tortellini! So comforting and easy to make for any night!


  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 5 cups chicken stock
  • 2 bay leaves
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 2 zucchini, cut in half lengthwise then sliced crosswise
  • 1 tablespoon freshly squeezed lemon juice, optional
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste.
  2. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
  3. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in chicken and tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in zucchini until tender, about 2 minutes.
  4. Stir in lemon juice, if using, and parsley; season with salt and pepper, to taste.
  5. Serve immediately.

*Boneless, skinless chicken breasts can be substituted.

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