This chicken tortellini soup is the perfect one pot meal that comes together in just over 30 minutes! It’s loaded with classic comfort food flavors that your family will love.
1. Heat butter in a large pot over medium heat.
2. Add onion, carrot, celery, and a couple large pinches of salt and pepper. Cook, stirring occasionally for about 8 minutes.
3. Add garlic, Italian seasoning, rubbed sage, and more salt and pepper. Cook, stirring frequently, for 1 minute.
4. Sprinkle veggies with flour and stir well. Cook for 1 minute.
5. Add a couple splashes of broth and stir to deglaze the pot.
6. Stir in the remaining chicken broth and chicken breast.
7. Cover the pot and bring to a gentle simmer over medium-high heat. Then reduce to low or medium-low and simmer, covered, for 10-12 minutes, or until chicken is cooked through and shreds easily.
8. Remove chicken from the pot, shred with two forks, and set aside.
9. Add tortellini, corn, and peas to the pot. Simmer over medium-low heat for 2-3 minutes until tortellini is nearly cooked al dente.
10. Remove pot from heat. Stir in shredded chicken.
11. Stir in heavy cream and shredded Parmesan cheese. Cook over medium-low heat until cheese is melted and soup is heated through.
12. Stir in balsamic vinegar and season to taste with salt and pepper.
13. Garnish with fresh parsley if desired and serve hot.
Replace the chicken with Italian sausage for a different flavor profile. Brown and crumble sausage first, set aside, and follow the same recipe steps.
Use rotisserie chicken to save prep time—add it when you would return the shredded chicken to the soup.
Avoid overcooking the tortellini. Most refrigerated tortellini needs just 3-4 minutes to reach al dente texture.
Taste the tortellini to check for doneness rather than relying on time alone.
Find it online: https://cookingwithramsay.com/one-pot-chicken-tortellini-soup/