Description

This Rotisserie Chicken Tortellini Soup is a quick and easy weeknight meal that’s packed with flavor. Tender shredded rotisserie chicken and cheese-filled tortellini come together in a rich, creamy broth for a comforting and satisfying soup.

Ingredients

– 2 cups shredded rotisserie chicken

– 1 pound cheese tortellini

– 4 cups chicken broth

– 1 cup heavy cream

– 1 onion, diced

– 2 carrots, peeled and diced

– 2 celery stalks, diced

– 3 garlic cloves, minced

– 1 teaspoon dried thyme

– 1/2 teaspoon dried oregano

– Salt and pepper to taste

– Fresh parsley for garnish

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Instructions

1. In a large pot or dutch oven, sauté the onion, carrots, and celery in a bit of olive oil over medium heat until softened, about 5 minutes.

2. Add the garlic and cook for 1 minute until fragrant.

3. Pour in the chicken broth and heavy cream. Bring to a simmer.

4. Add the shredded rotisserie chicken, tortellini, thyme, and oregano. Simmer for 10-12 minutes, until the tortellini is cooked through.

5. Season with salt and pepper to taste.

6. Ladle the soup into bowls and garnish with fresh parsley.

Notes

This soup can be easily customized – try adding different vegetables, herbs, or even a splash of white wine. Leftover soup can be stored in the refrigerator for up to 3 days.

Prep Time: 15
Cook Time: 15
Category: Soups, Stews & Chili
Method: Stovetop
Cuisine: American