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Chicken Tortellini Soup
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Ingredients
0 of 16 gathered
Step by step
Method
5 steps
- 1
Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a soup pot over medium-high heat and sear the chicken 3–4 minutes per side, until lightly browned. Move it to a plate and shred it after a 5-minute rest.
- 2
Melt the butter in the same pot. Add onion, carrots, and celery and cook about 5 minutes, until the edges soften. Stir in garlic, Worcestershire, hot sauce, basil, parsley, oregano, mustard powder, sage, and pepper for 1 minute.
- 3
Pour in the chicken broth and shredded chicken, scraping up the browned bits. Bring the soup to a gentle simmer, partially cover, and cook 12–15 minutes so the broth picks up the seasoning.
- 4
Add the tortellini and simmer according to the package time, usually 3–5 minutes. The pasta is ready when it floats and feels tender in the center.
- 5
Taste for salt and pepper, then serve right away. If saving leftovers, store the tortellini apart from the broth so it does not swell.