Zesty Chicken Tortellini Soup
This tortellini soup recipe is loaded with flavor, made with fire roasted tomatoes, white beans, seared chicken thighs, cheese tortellini and a powerful blend of herbs and seasonings. Your taste buds will thank you for a bowl.
I guess you can say we’ve been hankering for soup around here lately. I mean, I JUST this week shared a fabulous 30-Minute Sweet Potato Soup Recipe, and I keep thinking about all of the great Soup Recipes I already have here on the site.
Soup! Love the stuff!
Patty is actually quite CRAZY for a good soup recipe, and I’m happy to make them for her because honestly, they’re pretty darned easy to make for the most part.
Why I Love Tortellini Soup
Tortellini soup is immensely satisfying, and as mentioned, it’s super easy to prepare.
The majority of the time spent with the recipe is waiting. You have about 10 minutes of food prep with some chopping, and maybe 10 minutes TOPS of cooking down your initial veggies and chicken, then it’s a “dump everything into a pot and wait”.
The ideas is you want the ingredients to meld and develop, resulting in a perfect bite every time you dip your spoon down into the bowl.
When you come up with a plump, cheese filled tortellini, watch out! Pure satisfaction.
And, not to mention, this soup is nice and spicy, just the way I like it.
So let’s talk about we make it then, shall we?
How to Make Tortellini Soup
First, cook down your peppers, onion, celery and garlic in a pot with a bit of olive oil. It should take about 5 minutes or so until they start to caramelize.
Next, toss in some chopped chicken thighs and give them a nice sear, about 5 minutes or so.
Next, add in a collection of flavorful ingredients – fire roasted tomatoes, white beans, chicken broth, and all of your herbs and seasonings. Stir and simmer the whole pot for about 20 minutes or longer.
When you’re just about ready to serve the tortellini soup, boil the tortellini according to your packaging instructions, usually only 3-4 minutes or so, and add them to the pot along with the chopped spinach.
Remove from heat, stir in some heavy cream and serve it up. Top the bowls with spicy chili flakes, fresh chopped herbs, maybe a few sliced peppers. Have fun with it!
If you’re looking for a lighter version of this recipe, skip the heavy cream and use either sour cream or Mexican crema, which is my personal preference. It has a lightness to it, but effectively adds a nice creamy texture.
The Benefits of Tortelli Soup
The benefits are obvious once you eat a bowl. Happy taste buds! This is such a great recipe for me because of the awesome combo – Quick and easy, big flavor, nice level of heat, and overall it isn’t high on calories, so my belly thanks me in more ways than one.
I hope you enjoy it! Let me know how it turns out for you. If you make it, shoot me a note or post it somewhere on social media with the following – #ChiliPepperMadness. I want to see your creations! — Mike H.
- 1 tablespoon olive oil
- 1 large bell pepper chopped
- 2 jalapeno peppers chopped
- 1 large yellow onion chopped
- 2 stalks celery chopped
- 3 cloves garlic chopped
- 1.5 pounds chicken thighs chopped
- 15 ounces white beans drained
- 14.5 ounce can fire roasted tomatoes
- 4 cups chicken broth
- 1 tablespoon cayenne powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon spicy chili flakes
- Salt and pepper to taste
- 10 ounces cheese tortellini
- 1 cup chopped fresh spinach
- ¼ cup heavy cream optional (or use Mexican crema for a lighter touch)
- FOR SERVING: Extra chopped peppers fresh herbs, Parmesan cheese
Heat a large pot to medium heat and add the olive oil. Add the peppers, onion and celery and cook them down about 5 minutes to soften them up.
Add the garlic and chicken and cook another 5 minutes, stirring, until the chicken is cooked mostly through.
Add the beans, fire roasted tomatoes, chicken broth and seasonings. Bring the mixture to a quick boil, then reduce the heat and simmer at least 20 minutes to let the flavors develop.
While the tortellini soup is simmering, bring a small pot of water to a boil and boil the tortellini until they float, about 3-4 minutes or so. Drain.
Add the tortellini noodles to the soup pot and stir in the spinach.
Remove from heat and swirl in the heavy cream or crema, if using.
Serve into bowls with your extra toppings.
Heat Factor: Medium, though it's HUGE on flavor. Try adding habanero pepper with the other peppers for additional heat.