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Italian Broccoli + Chicken Tortellini Soup

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A cozy Italian-inspired soup filled with tender chicken, cheese tortellini, fresh broccoli, and a savory herb-infused broth. Hearty, comforting, and perfect for busy weeknights.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken
  • 2 cups broccoli florets, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (9–12 ounces) refrigerated cheese tortellini
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and bring to a gentle boil.
  5. Add shredded chicken, broccoli, oregano, basil, salt, and pepper. Reduce heat and simmer 8–10 minutes until broccoli is tender.
  6. Stir in cheese tortellini and cook according to package directions (about 5–7 minutes).
  7. If desired, stir in heavy cream for a creamier broth.
  8. Add grated Parmesan and stir until melted.
  9. Taste and adjust seasoning as needed.
  10. Garnish with chopped parsley and serve warm.

Notes

  • Rotisserie chicken works well for convenience.
  • Add extra broth when reheating as tortellini absorbs liquid.
  • Frozen tortellini may require additional cooking time.
  • Store refrigerated for up to 4 days.
  • Omit cream and reduce Parmesan for a lighter version.

Nutrition

Find it online: https://thefamilycooking.com/italian-broccoli-chicken-tortellini-soup/