Ingredients
Gathering the ingredients for this soup is like collecting pieces of a delicious puzzle. Here’s what you need to create a masterpiece:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, sliced
- 3 celery stalks, chopped
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Substitution Suggestions: If you’re out of heavy cream, half-and-half will work in a pinch. And feel free to swap in spinach or kale for an extra nutrient boost.
Instructions
Let’s get cooking! Follow these steps for a soup that’s as soulful as it is satisfying:
- Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes. This step always reminds me of the aromatic beginnings of many family meals with my abuela.
- Add the chicken broth to the pot and bring it to a simmer. Stir in the shredded chicken, thyme, basil, salt, and pepper. Let this simmer for about 10 minutes, allowing the flavors to meld beautifully.
- Add the cheese tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes, until the tortellini is tender.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook, stirring occasionally, until the soup is warmed through and slightly thickened.
- Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International