Sicilian Chicken Tortellini Soup is so easy to prepare, ready in under 45 minutes and made with wholesome ingredients. Your family will love this insanely delicious soup.
You can really never go wrong with a good soup. It really doesn’t matter the time of year – winter, spring, summer or fall – soup can be the star of any meal or served as a tasty side dish. This tortellini soup is hearty enough to make the cold winters warm and colorful enough to make your spring and summer table shine.
This recipe for Tortellini Soup is sponsored by Zoup!, all opinions expressed are my own.
I am a sucker for Sicilian Chicken Soup. I made a copycat recipe a few years ago from one of our favorite restaurants, and my family drools whenever I cook it. But I am going to be a little forward about that recipe; it is rather time-consuming.
You see, you have to let the chicken simmer in water and veggies, making your own chicken broth and then flavor it with some salt. While it is amazing to make and better than the original, it takes some time.
I’d much rather use an excellent flavorful broth and a rotisserie chicken, and bam – be ready to go. Locked and loaded with flavor, you can have a delicious soup made in 30-45 minutes.
That’s how I came up with this Sicilian Tortellini Soup. Using Zoup!Good, Really Good™ Chicken Broth as the base of the soup, adding in some veggies, chicken, tortellini and some simple Italian seasoning, this soup came out insanely savory and delicious.
After I got done making it, my husband said, “The broth is the star.” I totally agreed. He then proceeded to say you could even leave out the chicken and the tortellini and just eat the broth and veggies… My jaw dropped. You see, my husband and veggies, well… they aren’t the best match. In fact, you’ll often find him picking them out of dishes like my pizza or out of a casserole.
He even goes so far as to tell his boss he’s “allergic” to veggies at the beginning of each year. So, the fact that this broth could get him to eat carrots, celery, spinach, and red peppers is nothing short of a miracle. God bless good chicken broth.
What is a good chicken broth to use?
In my early cooking days, I used to use any old broth to cook with. That is until I had good broth; now it’s hard to go back.
However, finding the perfect broth can be hard. I always look for the dark and rich-colored broths that don’t seem watered down. I love Zoup! Good, Really Good™ Chicken Broth because it comes in a glass bottle, making it easy to see what’s inside. Plus, you can recycle the jar or put your leftover soup back in the jar.
The best part is Zoup! Good, Really Good™ Chicken Broth tastes homemade. I can imagine it simmering in the kettle and completely love that they promote this. Zoup makes their soups and broths in small batches, evident by the rich flavor. I’m really so excited I can use Zoup! Good, Really Good™ Chicken Broth as my shortcut to many of my favorite soups and meals, including this tortellini soup.
Tips for making Tortellini Soup.
- Make sure to use a premium broth like Zoup! Good, Really Good™ Chicken Broth.
- Use a heavy bottom pot. This is important as it allows for even cooking.
- Use refrigerated tortellini. It has a tendency to not overcook. But if you are trying to save money, then use dry tortellini.
- To adjust the consistency of the soup, adjust the amount of chicken broth. Adding 1 to 2 cups more chicken broth will make the soup brothy, whereas the 6 cups the original recipe calls for, gives the soup more of a chowder-like texture.
What’s in Tortellini Soup
To make this meal simple, I used a rotisserie chicken. You could easily just use two chicken breasts and bake them in the oven and shred (or boil them in water or broth – my preference), but for a dash of sanity, I say grab a chicken from the deli.
I used plenty of fresh veggies to make this dish colorful and standout. I also added dried parsley at the end to make the herbs pop out of the soup. You could easily use fresh parsley, but this is something my kids are adverse to.
As you know, I am partial to Zoup! Good, Really Good™ Chicken Broth. It is low in calories, paleo-friendly and completely free of hormones, gluten, GMO’s, fat, trans fat and saturated fat! All bonuses here in the New Year where maybe things didn’t fit like they did a few weeks back.
This recipe calls for heavy cream, but you could easily substitute half-n-half, and it would be just as good.
How to make Tortellini Soup
In a large heavy-bottomed pan melt butter over medium-high heat.
Once melted add in garlic, onion, red pepper, carrots, and celery. Cook until slightly tender.
Add Italian seasoning, salt, pepper, flour and stir together until vegetables are coated.
Stir in the chicken broth and bring to a boil, and cook for 12-15 minutes.
Add in parmesan cheese, shredded chicken & heavy cream and continue to cook over medium-high heat for 8-10 minutes.
Reduce to medium heat. Add in refrigerated pasta and cook for 5 minutes.
Add spinach and stir to combine, cook for another 4-5 minutes.
Remove from heat and let the soup rest uncovered for 10 minutes.
Garnish with dried or fresh parsley and additional parmesan cheese, if desired.
So while you could literally make this Tortelinni Soup all year long, I love making it in the New Year for two reasons. One, I live in Colorado, and it is chilly. Two, it is cold and flu season, so you can bundle this Sicilian Tortellini Soup up with some bread and extra broth and take it to a friend that may be feeling a bit under the weather. Nothing says I love you to me more than a delicious, homemade meal.
Be sure to check out Zoup! Good, Really Good™ Chicken Broth in your local grocer. Although they got their start as a fast-casual franchise chain of restaurants, you can now get this high-quality broth in supermarkets, including my local Albertsons-Safeway, Kroger and Fresh Thyme. Check out the brand on Facebook, Instagram, and Twitter, and visit www.zoupbroth.com for a $1 off coupon!
Don’t forget to pin this recipe for Sicilian Chicken Tortellini Soup to your favorite Pinterest board for later.
- 4 tablespoons butter salted
- 1/2 yellow onion finely diced
- 1/2 red bell pepper finely diced
- 4 cloves garlic minced
- 4 medium carrots finely diced
- 3 stalks celery finely diced
- 4 tablespoons Italian Seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons flour
- 6 cups chicken broth
- 2 shredded chicken breasts from a rotisserie chicken or baked/boiled chicken
- 1 cup heavy cream
- 3/4 cup grated parmesan
- 2 cups baby spinach chopped
- In a large heavy-bottomed pan melt butter over medium-high heat.
- Once melted add in garlic, onion, red pepper, carrots, and celery. Cook until slightly tender.
- Add Italian seasoning, salt, pepper, flour and stir together until vegetables are coated.
- Stir in the chicken broth and bring to a boil, and cook for 12-15 minutes.
- Add in parmesan cheese, shredded chicken & heavy cream and continue to cook over medium-high heat for 8-10 minutes.
- Reduce to medium heat. Add in refrigerated pasta and cook for 5 minutes.
- Add spinach and stir to combine, cook for another 4-5 minutes.
- Remove from heat and let the soup rest uncovered for 10 minutes.
- Garnish with dried or fresh parsley and additional parmesan cheese, if desired.