Tortellini Chicken Noodle Soup

: This is such a good idea! I never would have thought to put tortellini in chicken soup but I will definitely have to try it.

: I think it would freeze okay without the tortellini but once you add the tortellini I wouldn’t freeze or it will get soggy. So glad you love my recipes, thanks for letting me know Megan!

: in the picture it looks like you used two different cheese tortellini one white and green is one a spinach?

: Yes it’s just a blend with the spinach and white, it’s all they had at the store but it worked great for this soup.

: I would do that if you are using raw chicken vs the rotisserie.

: That should be just fine, I just prefer the fresh. I’m not sure if it requires more liquid though so you may need to add a little more broth.

: What I’d do if making it a crockpot is to use raw chicken then cook it on low along with veggies and herbs for about 6 hours in the broth, then add the tortellini during last 15 – 20 minutes on high.

: Yes that’s what I used but you could also just use cooked chicken breast.

: Sounds delicious with the herb chicken! I’m glad you liked it Ashley!

You may be able to find some at places like whole foods? I’d also recommend cooking chicken at home to make sure it’s gluten free.

I’ll never stop you know. What is this like the 100th soup recipe this season (okay not really but if you are looking for more soup recipes here are plenty I’ve shared in the link here)? I love soup too much and it’s just too easy to make. Okay, maybe come spring I’ll cool it but for now it’s what my family and I are loving. And today I’m seriously loving this unbelievably easy to make Tortellini Chicken Noodle Soup! I didn’t have a lot of time to make something today so I ran to the store and grabbed a rotisserie chicken and had this flavorful soup ready in no time!

This is one of my favorite takes on the classic chicken noodle soup! And the reason why is a no brainer, it has cheese! That cheese loaded tortellini goodness replaces the traditional egg noodles or semolina noodles found in most chicken noodle soup recipes. Why didn’t I think to make this years ago?

I love that it is the easiest chicken noodle soup I’ve ever made too! Yes it still requires a little bit of chopping but not a whole lot more than that. If you’d like you can definitely just use cooked chicken breast instead of the rotisserie chicken, but for me this time around it was all about keeping it simple yet flavorful. I used the breast and thighs of the rotisserie to use it all up (normally I don’t love thigh meat but I don’t mind it in soup). And you can use the spinach blend tortellini or the regular, either one will work great.

Bundle up in your cozy, warm clothes and enjoy a generous serving of this hearty and perfectly satisfying soup during these cold winter days!

Ingredients

Directions

Heat olive oil in a large pot over medium heat, add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, Italian seasoning and season with salt and pepper to taste. Bring to a boil over medium-high heat then cover and boil 5 minutes. Add tortellini and place parsley in a mound submerged into broth on top of tortellini, cover and boil 6 - 8 minutes longer (or one minute less than time listed on package). Using tongs, remove parsley (I stirred it around in the soup first just to get all the flavor out). Stir in chicken and cook until heated through, about 1 minute. Serve warm, topped with chopped fresh parsley leaves.

*If you don't want to buy the larger package of tortellini you can use a 9 oz package and reduce the chicken broth to 3 (14.5 oz) cans and chicken to 2 cups (which will give you about 4 servings).

Original article and pictures take http://www.cookingclassy.com/2014/12/tortellini-chicken-noodle-soup/ site