The Pioneer Woman Tasty Kitchen
Profile Photo

Chicken Tortellini Soup

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Packed with flavor and easy to make, this soup is sure to become a family favorite.

Ingredients

  • 1 whole Rotisserie Chicken From The Deli
  • 32 ounces, fluid Organic Chicken Broth
  • 1 whole Medium Onion, Chopped
  • 4 cloves Garlic, Minced
  • 1 can Fire-roasted Diced Tomatoes, 15 Ozs.
  • ½ teaspoons Garlic Salt
  • ½ teaspoons McCormick Montreal Steak Seasoning
  • 1 pinch Dried Oregano
  • 1 pinch Dried Basil
  • 1 pinch Red Pepper Flakes (optional)
  • 1 package Frozen Chopped Spinach, 9 Ozs.
  • 1 package Cheese Tortellini, 10 Ozs.
  • 1 Tablespoon Cornstarch (Optional)
  • ½ cups Grated Parmesan Cheese, For Garnish
  • ½ cups Chopped Italian Parsley, For Garnish

Preparation

First, be sure to buy a plain rotisserie chicken. Check the packaging. Don’t be like me and accidentally pick up a BBQ seasoned chicken, and have to go back to the store for the one you actually wanted.

Place the rotisserie chicken in a large heavy-bottomed pot and pour in the carton of chicken broth. Cover the pot and simmer until the chicken is thoroughly heated and begins to fall apart (approximately 30 minutes, since the rotisserie chicken is already cooked).

Using a slotted spoon, remove the chicken from the broth, set it on a cutting board and allow it to cool some (until you can chop it without burning yourself). Strain the chicken broth to remove any kibbles and bits and return it to the pot. If needed, add a cup or two of water to create more broth. (This may be necessary if your broth simmers too long and/or reduces too quickly.)

Over medium heat, bring the broth back to a simmer. Add the onion, garlic, tomatoes (juice and all) and the seasonings. If you like a little spice, throw in that pinch of red pepper flakes.

While that simmers, de-bone the chicken and chop it into bite-size pieces. If you’re feeding a crowd, use all of the chopped chicken. If you’re not, use half the chicken and save the rest for chicken salad tomorrow night. Return the chopped chicken to the pot. Add the spinach and tortellini. Simmer for an additional 15 minutes. Taste to see if it needs additional salt and pepper. I also like to taste one of the tortellini to make sure they’re done. If you like your soup on the thicker side, combine 1 tablespoon of cornstarch with 2 tablespoons of water and whisk until smooth; then stir it into the soup.

To serve, spoon into bowls and top with chopped parsley and grated parmesan cheese. A great loaf of crusty bread is the perfect side to this soup.

Substitutions:
– This soup can be made with beef broth and ground beef.
– You can use cheese, spinach, or meat tortellini—your choice.
– Mini-ravioli can be substituted for the tortellini.
– The tomatoes can be omitted for a clear broth (great for colds).
– Substitute the pasta of your choosing for the tortellini.
– Substitute browned Italian sausage for chicken or beef.
– Use fresh spinach, kale or other favorite greens instead of frozen.

No Comments

You must be logged in to post a comment.

3 Reviews

You must be logged in to post a review.

Profile photo of John Payne

John Payne on 3.26.2013

Made this last night,
It ROCKS!!!! Very quick and easy

Profile photo of Pat

Pat on 1.5.2013

Absolutely delicious. Perfect for these cold winter days, and the tortellini makes it a very satisfying meal.

Profile photo of DCourtney

DCourtney on 1.27.2012

Very tasty! During the winter I fix soups instead of salads for lunch and this is so good. Being pregnant I also have to limit my salt intake so I’m always looking for great recipes on here for soups that I can control the salt. This one let me do that, and the taste is still all there! Thanks for sharing this great recipe!

Related Recipes

Vegetable Beef Soup
Profile Photo by Beth Pierce in Soups
Beef Vegetable Soup is made with tender chunks of slow simmered...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Mussels with Coconut Curry Lime Broth
Profile Photo by Vanessa LaBranche in Soups
Quick mussels recipe with a spicy broth using habanero peppers and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Easy Gazpacho
Profile Photo by Beth Pierce in Soups
This Spanish Gazpacho recipe is bursting with the flavors of sun-ripened...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mushroom Egg Drop Soup
Profile Photo by The Gourmet Country Girl in Soups
If you love hearty broth soup recipes, then you'll want to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


French Onion Soup
Profile Photo by Beth Pierce in Soups
The best French Onion Soup with slow cooked caramelized sweet onions,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy