Chicken Tortellini Soup

Ingredients

• 2 pieces Boneless Skinless Chicken Breasts (about 8 oz each, trimmed)
• 2 Tbsp Avocado Oil (for searing)
• 1 tsp Seasoning Blend (generic all‑purpose seasoning (referred to as nature seasoning in video))
• 1 medium Onion (diced)
• 2 stalks Celery Stalks (diced)
• 1 medium Red Bell Pepper (diced)
• 1 large Carrot (peeled and diced)
• 6 cups Chicken Broth (low‑sodium preferred)
• 1 tsp Italian Seasoning
• 0.5 tsp Smoked Paprika
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Fresh Thyme Leaves (or 1 small sprig)
• 1 piece Bay Leaf
• 3 cups Water
• 9 oz Five‑Cheese Tortellini (fresh or refrigerated)
• 2 Tbsp Fresh Parsley (chopped)
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.25 cup Heavy Cream (cold)

Instructions

1. Season and Sear Chicken

   Pat the chicken breasts dry, rub with avocado oil and the all‑purpose seasoning blend. Heat the Dutch oven over medium‑high heat and sear each side for 2–3 minutes until golden.

   Time: PT6M

   Temperature: medium‑high

2. Set Chicken Aside

   Transfer the seared chicken to a plate and set aside while you sauté the vegetables.

   Time: PT2M

3. Sauté Vegetables

   Add diced onion, celery, red bell pepper, and carrot to the same pot. Sweat over medium heat for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

   Time: PT5M

   Temperature: medium

4. Return Chicken and Add Broth

   Place the chicken back into the pot. Pour in enough chicken broth to fully cover the meat (about 6 cups). Stir in Italian seasoning, smoked paprika, salt, pepper, fresh thyme, and a bay leaf.

   Time: PT5M

   Temperature: medium‑high

5. Simmer the Soup

   Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for 50–60 minutes, or until the chicken is very tender and easily shreds.

   Time: PT55M

   Temperature: simmer

6. Add Water to Re‑hydrate

   Because the chicken releases moisture during cooking, pour in 3 cups of water. Increase heat and bring the soup back to a boil.

   Time: PT5M

   Temperature: medium‑high

7. Add Tortellini and Shred Chicken

   Add the five‑cheese tortellini to the boiling soup. While the pasta cooks (about 5 minutes), remove the chicken breasts, shred them with two forks, and return the shredded meat to the pot.

   Time: PT5M

   Temperature: boil

8. Finish with Herbs, Cheese and Cream

   Turn off the heat. Stir in chopped parsley, grated Parmesan, and the cold heavy cream. Mix gently until the cheese melts and the soup is creamy.

   Time: PT3M

9. Serve

   Ladle the soup into bowls, garnish with a little extra Parmesan and parsley if desired. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

680

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

5 g