Ingredients
Method
- 1. Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until softened, then add garlic and cook for 1 more minute until fragrant.
- 2. Cook the Chicken: Add chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes.
- 3. Add Broth and Seasonings: Pour in chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the chicken is cooked through and vegetables are tender.
- 4. Add Tortellini: Stir in the tortellini and simmer for 5–7 minutes (or according to package instructions) until they are tender and cooked through.
- 5. Finish and Serve: Remove the bay leaf and stir in fresh parsley. Adjust seasonings to taste. Ladle the soup into bowls and serve warm.
Notes
Optional Add-Ins: Add a handful of spinach or kale during the last few minutes of cooking for extra nutrition.
Make Ahead: Store the broth, chicken, and vegetables separately from the tortellini to prevent the pasta from becoming too soft.
Make Ahead: Store the broth, chicken, and vegetables separately from the tortellini to prevent the pasta from becoming too soft.