Chicken and Broccoli Tortellini Soup
Warm, hearty, and bursting with flavor, this Chicken and Broccoli Tortellini Soup is the ultimate comfort food that combines tender shredded chicken, vibrant broccoli florets, and pillowy cheese tortellini in a creamy, herb-infused broth. Perfect for busy weeknights, this one-pot recipe comes together in just 40 minutes and is packed with fresh vegetables like carrots, celery, and onion for a nutritious twist. A touch of heavy cream adds richness, while hints of thyme and basil elevate the flavor profile. Garnish with fresh parsley for a final touch and serve this satisfying soup as a complete meal your family will love. Ideal for meal prep or a cozy dinner, this easy chicken soup recipe is a delicious way to warm up any day.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 2 cups chicken breasts, cooked and shredded
- 2 cups broccoli florets
- 10 ounces cheese tortellini (fresh or refrigerated)
- 8 cups chicken broth, low-sodium
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5–7 minutes, until the vegetables are softened.
Pour in the chicken broth and bring to a gentle boil.
Stir in the dried thyme, dried basil, salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.
Add the shredded cooked chicken and broccoli florets to the pot and cook for an additional 5 minutes, until the broccoli is vibrant and tender.
Stir in the tortellini, cover, and cook for 5–7 minutes (refer to the package instructions) until the tortellini is tender.
Lower the heat to low and stir in the heavy cream. Allow the soup to gently heat through without boiling.
Taste and adjust seasoning with additional salt and black pepper as needed.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
