Easy Chicken Tortellini Soup
The coziness of chicken noodle soup is undeniable, but sometimes the stuff from a can just won’t cut it. At the same time, it’s not often that we have all day to simmer a homemade broth and transform it into dinner. Enter this easy chicken tortellini soup recipe. It’s as comforting as a classic egg noodle soup, but gets two major boosts of flavor from miso paste and cheese tortellini. In 30 minutes, you’ll have a meal that’s tastier than store-bought but just as easy to prepare.
Psst: If you want to make this soup ahead or anticipate having leftovers, we recommend chilling the broth separately from the vegetables, chicken and noodles, so when you go to reheat it, nothing gets mushy.
Instant Pot Mushroom Wild Rice Soup
328 calories
19g fat
19g carbs
22g protein
5g sugars
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
2 medium carrots, sliced ¼ inch thick
2 celery stalks, sliced ¼ inch thick
1 quart store-bought low sodium chicken broth
1 tablespoon miso
Kosher salt and freshly ground black pepper
10 ounces store-bought cheese tortellini
2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
Fresh parsley, to garnish
1. In a medium saucepan, heat the olive oil over medium heat. Add the onion, carrot and celery, and cook until the onion is translucent, 5 to 7 minutes. Add the chicken stock.
2. In a liquid measuring cup, whisk the miso with 1 cup water to dissolve. Add to the saucepan and bring to a boil, then reduce to a simmer.
3. Add the tortellini and simmer until cooked through, 5 to 8 minutes. Add the chicken; taste and adjust the seasoning with salt and pepper. Divide among four bowls and garnish with fresh parsley before serving.
