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

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breasts: Chicken thighs, boneless skinless
• Instead of Avocado Oil: Olive oil, vegetable oil
• Instead of Seasoning Blend: Italian seasoning, herbes de Provence
• Instead of Onion: shallot, leek
• Instead of Celery Stalks: fennel stalks
• Instead of Red Bell Pepper: yellow bell pepper, orange bell pepper
• Instead of Carrot: parsnip
• Instead of Chicken Broth: vegetable broth, store‑bought stock
• Instead of Italian Seasoning: dried oregano and basil mix
• Instead of Smoked Paprika: regular paprika, chipotle powder (less smoky)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Fresh Thyme Leaves: dried thyme (1/4 tsp)
• Instead of Bay Leaf: none
• Instead of Water: low‑sodium broth
• Instead of Five‑Cheese Tortellini: cheese ravioli, spinach tortellini
• Instead of Fresh Parsley: fresh basil, cilantro
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Heavy Cream: half‑and‑half, whole milk + butter

Equipment Needed

• Dutch Oven
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Ladle
• Measuring Cups
• Measuring Spoons
• Cheese Grater
• Tongs (optional)

Critical Steps — Do Not Skip

• Searing the chicken to develop flavor
• Simmering the soup for 50‑60 minutes until chicken is tender
• Adding water after the initial simmer to replace lost moisture
• Shredding the chicken before returning it to the pot
• Finishing with heavy cream off the heat to avoid curdling

Chef Tips from the Video

• Use a high‑quality five‑cheese tortellini for richer flavor.
• A splash of white wine added with the broth adds depth, if desired.
• For extra brightness, finish with a squeeze of fresh lemon juice.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3–4 days.

Freezer: Freeze without the tortellini for up to 2 months; add fresh tortellini when reheating.

Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours.

Make-Ahead Tips

• Cook and shred the chicken a day ahead; store in broth.
• Prepare the broth and vegetables in advance; refrigerate separately.
• Add the tortellini and cream only when ready to serve for best texture.

Frequently Asked Questions