The other night when I couldn’t decide what to make for dinner, I knew I wanted soup so I rummaged around in my cupboards and threw somethings together. It came out amazing. It has Chicken, Cheese Tortellini, and lots of veggies in it, hence the name Chicken Tortellini Soup with Extra Veggies.
Can I just say naming stuff is like the hardest part of this whole blogging gig. I really just want to call it REALLY GOOD SOUP YOU SHOULD DEFINITELY MAKE! Apparently Google frowns on that kind of title, and most of making this blog thing work and getting your recipes in front of more readers, is figuring out how to play the SEO game (search engine optimization). Not my favorite part of blogging. It makes my brain hurt.
I just want to cook and talk about food all day, can’t that be enough?
Anywho, rant over. Back to the soup.
Because I finely chopped (in my food processor) the carrots for this recipe, the broth of the soup took on a slightly orange color. My kids were a little worried at first and kept asking my why it looked orange. After they tasted it they wouldn’t have cared if it was purple. They loved it. But if you are worried that orange broth will upset anyone in your family, just cut your carrots into slices or dice in larger chunks and it should keep the broth from getting quite so orange.
The flavors in this soup are amazing. I kept going back for just a little bit more. I couldn’t get enough of the garlic undertones and veggie flavors mingles with the Parmesan cheese, chicken and tomato. It’s so delicious and from the practically licked out pot, I would say my whole family felt the same way about this dinner, and I hope yours will too.
This Chicken Tortellini Soup with extra veggies is super healthy and it is also very comforting because of the tortellini and Parmesan cheese. A healthy comfort food…is that legal?
I was wishing I would have had spinach or Kale on hand to chop and throw in at the end. It would have been one more veggie in there and would have complimented the other flavors very nicely. So, if you have some throw it in.
I used a can of precooked chicken because it’s what I had on hand and it was fast. I poured the juiced and all into the soup. Another great fast option would be, pre-cooked chicken from the freezer, or a cup or two of shredded rotisserie chicken.
I bought more tortellini when I went grocery shopping because I can’t stop thinking about this soup and MUST make it again this week. I hope you love it as much as we do!
- 2 tbsp extra virgin olive oil
- 1 cup finely chopped or grated carrots (2 regular sized carrots)
- ½ cup finely chopped or grated celery (1 large stalk)
- 1 small onion, finely chopped
- 4 large segments of garlic, crushed or finely chopped
- 4 cups chicken broth
- 3 cups water
- 3 large roma tomatoes, chopped (a can of diced tomatoes works here as well)
- 1 can precooked chicken, or 1-2 cups precooked chicken
- ¼ tsp dried oregano
- 1½ tsp dried basil
- 1 tbsp dried parsley flakes
- 1 package un-cooked cheese tortellini
- 1 medium zucchini, quartered and sliced ¼ inch thick
- Salt and Pepper to taste
- ½ cup Parmesan cheese, finely grated (I just use the kind in the shaker bottle I keep in my fridge)
- In a 5 or 6 quart pot, saute finely chopped, carrot, celery, onion and garlic. Lightly salt and pepper them while you saute them. (If you have a food processor use it to chop these up tiny in a fraction of the time. I love my Ninja)
- Once veggies are aromatic and onion are getting translucent, add chicken broth and water.
- Add tomatoes, pre-cooked chicken, dried oregano, dried basil and dried parsley flakes.
- Once that comes to a boil add the zucchini and un-cooked totellini. Adjust temprature so soup is at a boiling simmer for 15-20 minutes.
- Stir in Parmesan cheese and add salt and pepper to taste. If desired you can add 1 tsp lemon juice. Serve