Pioneer Woman Chicken Tortellini Soup

Pioneer Woman chicken tortellini soup is a quick, cozy soup made with rotisserie chicken, cheese tortellini and a simple vegetable base, ready in 30 minutes. It's an easy weeknight chicken soup for busy school nights, cold winter evenings or Sunday dinner, and it's all made in one pot with very little cleanup.

Cook the onion, carrot and celery for the full 5 to 7 minutes before the broth goes in, because that slow soften builds the flavor. Skip it and the broth tastes thin, like the vegetables were only floating around.

The tortellini cooks right in the soup instead of in a separate pot, so its starch thickens the broth and gives it body. Using shredded rotisserie chicken also means the meat is already tender and seasoned, which keeps this a true 30 minute soup.

Pioneer Woman Chicken Tortellini Soup

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Course: SoupCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

705

kcal

Pillowy cheese tortellini and tender shredded chicken float in a savory broth packed with soft carrots, celery and garlic. A handful of fresh parsley and grated parmesan on top finish each bowl.

Ingredients

• 2 tbsp. olive oil
  

• 1 medium yellow onion, chopped
  

• 3 medium carrots, peeled and sliced
  

• 3 stalks celery, sliced
  

• 3 cloves garlic, finely chopped
  

• 1 tsp. kosher salt
  

• 1/2 tsp. ground black pepper
  

• 1/2 tsp. Italian seasoning
  

• 1/4 tsp. red pepper flakes
  

• 3 qt. chicken broth
  

• 3 1/2 c. shredded rotisserie chicken
  

• 1 (20-oz.) package refrigerated cheese tortellini
  

• 1/4 c. chopped fresh parsley
  

• Grated parmesan cheese, to serve
  

Directions

• Soften the vegetables: Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat, then add 1 chopped yellow onion, 3 sliced carrots and 3 sliced celery stalks. Cook, stirring often, for 5 to 7 minutes until they start to soften.
• Season with garlic: Stir in 3 chopped garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Cook for 1 minute until the pot smells fragrant.
• Bring broth to a boil: Pour in 3 quarts chicken broth and bring it to a boil. That gets the pot hot enough for the pasta to cook fast.
• Simmer chicken and tortellini: Add 3 1/2 cups shredded rotisserie chicken and one 20-ounce package refrigerated cheese tortellini. Simmer for 3 to 5 minutes, until the chicken is warmed through and the tortellini is tender.
• Garnish and serve: Sprinkle 1/4 cup chopped fresh parsley over the pot. Ladle the soup into bowls while it's hot and top each one with grated parmesan cheese.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta instead of cheese tortellini?

Yes, small shells, ditalini or mini ravioli all work here. Cook them in the broth until tender, which may take a few minutes longer than tortellini depending on the shape.

How do I keep the tortellini from getting mushy in leftovers?

Tortellini keeps soaking up broth as it sits, so it gets soft fast. If you know you'll have leftovers, cook the extra tortellini separately and add it to each bowl as you serve.

Can I use leftover roasted chicken instead of rotisserie chicken?

Any cooked chicken works, whether it's roasted breast, thigh meat or poached chicken. Shred it into bite-size pieces so it warms through quickly in the broth.

Do I have to use a Dutch oven?

Any large heavy-bottomed pot or stockpot will do, as long as it holds 3 quarts of broth plus the pasta. A heavy pot just helps the vegetables soften evenly without scorching.

What's the most common mistake with this soup?

Overcooking the tortellini is the usual problem, since it only needs 3 to 5 minutes. Pull the pot off the heat as soon as it's tender, because the pasta keeps softening in the hot broth.