This Chicken Tortellini Soup from The Pioneer Woman Has Become My Go-To Comfort Dish

I absolutely love summer—the warmth, the long days, and all the fresh produce. It brings me so much happiness. That’s why I always feel a little sad when summer fades and fall takes over. Luckily, soup is here to comfort me, and I can thank The Pioneer Woman for kicking off this fall season with my first comforting bowl—Ree Drummond-approved.

Soup is my happy place. It nourishes both my body and soul. The simple act of stirring my spoon through a velvety butternut squash bisque or a light, brothy miso is so satisfying. How can something so seemingly simple feel so special?

It’s all about the technique. So when I saw The Pioneer Woman’s recipe for chicken tortellini soup, I knew I had to try it.

The recipe begins with a quick sauté of carrots, onion, and celery. Once they’re softened, garlic, red pepper flakes, and Italian seasoning are added, then briefly cooked before filling the pot with chicken broth. It’s brought to a boil and then simmered. Next, shredded rotisserie chicken and a package of refrigerated tortellini are added. Finally, it’s topped off with grated Parmesan and fresh parsley.

What Makes This Chicken Tortellini Soup So Special

• It comes together quickly. Thanks to the use of convenience items, such as rotisserie chicken and quick-cooking tortellini, this dish takes less than 30 minutes to cook.
• It takes one pot. That’s right, it’s a one-pot meal at its finest. If you’re anything like me, that’s important because I’d rather be eating soup than doing dishes.
• It’s satisfying. I’ll eat just about any soup, but not my husband. His soup needs to be hearty in order to enjoy it. The combination of protein from the chicken and the carbohydrates from the pasta makes this a filling, comforting bowl of soup.
• It can be modified. One of my most favorite things about the recipe is that it comes with lots of suggestions for customization. I’m a huge fan of experimenting and “coloring outside the lines” when it comes to recipes, so I appreciate the thoughtful ideas for swaps and additions. Don’t skip the suggestion of adding lemon juice! More on that in a second.

How I Put My Own Twist on This Soup Recipe

• Add the Parmesan rind. If resources permit, buy a block of parmesan cheese. Cut off the rind and add it to the soup at the same time you add the broth. It’ll deepen the flavor of the soup, imparting a lovely salty, umami taste. Remove it before serving.
• Squeeze in lots of lemon. One taste of the finished soup and I knew it needed some acid. I went with lemon because I had it on hand, but red wine vinegar or white vinegar are also viable options. Start with 1 tablespoon and taste. If it needs more, add additional acid by the tablespoon until it tastes bright and savory.
• Throw in more veggies. The amount of veggies in the recipe is good, but to make this soup heartier, I recommend adding more. I added 1 more stalk of celery and an additional 2 medium carrots and loved it. You may need to tack on a few more minutes of initial cooking time since you’ll have more veggies, so just keep that in mind. As the recipe site says, spinach (about 3 cups) works nicely as an add-in, too, which can go in when the chicken and tortellini get added.
• Use a good tortellini. There are some pretty bland versions out there. I recommend finding a brand that you love and using that. Otherwise, they’ll just make the soup feel boring.
• Finish with a little butter. Adding a tablespoon or two of butter at the end is a delicious way to make this soup feel even more luxurious. It’s not necessary, but is the perfect finishing touch.
  

The Pioneer Woman’s Chicken Tortellini Soup Recipe

Ingredients:

• 2 tablespoons olive oil 
• 4 medium carrots, peeled and sliced
  
• 4 stalks celery, sliced
• 1 small yellow onion, diced
• 3 cloves garlic, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• 3 quarts low-sodium chicken broth 
• 3 1/2 cups shredded rotisserie chicken
• 1 (20-ounce) package refrigerated cheese tortellini
• 1/4 cup fresh lemon juice (from 1 lemon)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
  
• Optional: Parmesan rind 

Directions:

1. Heat oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, and onion, and sauté, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.
2. Pour in the broth and bring to a boil.
3. Add the chicken and tortellini, cooking and stirring occasionally until the chicken is heated through and the tortellini are tender, 3 to 5 minutes.
4. Remove from heat and stir in the lemon juice. Serve in bowls, garnished with Parmesan cheese and parsley.

Tips

Pro Tip: Let the soup simmer (before adding the chicken and tortellini) over low heat with the lid on to deepen the flavors. Giving it an extra 20 to 30 minutes really enhances the taste. And don’t forget to toss in the Parmesan rind! Just be sure to remove it before serving.

Makes 6 servings

Recipe adapted from The Pioneer Woman