Fire-Roasted Chicken Tortellini Soup
Introduction
There’s something magical about the aroma of a warm pot of soup simmering on the stove, isn’t there? It has this incredible power to make a house feel like a home. Today, I’m excited to share a cozy twist on a classic comfort food—a delightfully hearty Chicken Tortellini Soup. On a chilly evening, when you feel like the world outside is a bit too frosty and unforgiving, this soup wraps you in warmth. So, roll up your sleeves and let’s dive into the wonderful world of flavors!
Detailed Ingredients with measures
To whip up this soul-soothing dish, you’ll need:
2 teaspoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
Kosher salt and black pepper, to taste
4 cups low-sodium chicken broth
2 cups water
1 (28-ounce) can fire-roasted diced tomatoes, with juices
1 pound roasted chicken, shredded or chopped
8 ounces fresh cheese tortellini
2 cups fresh spinach or kale, chopped
Parmesan cheese, for serving
Fresh basil or parsley, for garnish
Prep Time
Now, let’s get prepping! You’ll want to dedicate about 10 minutes to chop and dice those beautiful ingredients—trust me, the time spent here is totally worth it. I usually find myself chatting with my cat or humming a little tune while slicing onions; just don’t forget to wipe away those tears! You know how it goes.
Cook Time, Total Time, Yield
Once you’ve got everything prepped, you can expect about 20 minutes of cooking time. Just a quick simmer really does the trick. So, in no time, you’ll have a delicious pot of soup ready to warm your soul! In total, you’re looking at around 30 minutes from start to finish, yielding roughly 6 servings—perfect for sharing or for savoring leftovers! I always make a little extra; because, let’s be honest, there’s nothing better than grabbing a warm bowl from the fridge on a busy day.
Now, just remember: don’t stress over it! Cooking is all about having fun, and those little mishaps in the kitchen? They just make the stories better! So get chopping, and let the magic begin!
Detailed Directions and Instructions
Step 1: Sauté Aromatics
Start by heating 2 teaspoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add 1 large diced yellow onion. Cook this until it becomes fragrant and translucent, which should take about 4-5 minutes. Don’t rush this step—it’s all about building that base flavor! Then, stir in 4 cloves of minced garlic, 2 teaspoons of Italian seasoning, 1 teaspoon of crushed red pepper flakes, and 1/2 teaspoon of smoked paprika. Season with a pinch of kosher salt and black pepper. Cook for an additional minute or so, until everything is beautifully aromatic.
Step 2: Add Liquid Ingredients
Next, pour in 4 cups of low-sodium chicken broth and 2 cups of water. Don’t forget to include the star of the show: 1 (28-ounce) can of fire-roasted diced tomatoes with its juices. Stir it all together and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld beautifully—just let it work its magic!
Step 3: Incorporate Chicken and Tortellini
Now it’s time to enhance your soup! Add in 1 pound of shredded or chopped roasted chicken along with 8 ounces of fresh cheese tortellini. Follow the package instructions and let these cook until the tortellini is tender, which usually takes about 3-5 minutes. Keep an eye on your pot; you want those little pasta pillows to be perfectly al dente!
Step 4: Add Greens
Once the tortellini is tender, stir in 2 cups of chopped fresh spinach or kale. Allow the greens to cook until they’re wilted, which should take about 2 minutes. This adds both color and nutrients to your soup!
Step 5: Season to Taste
Finally, give your soup a taste and season with additional salt and pepper as needed. Every palate is different, so adjust to your liking. Serve it hot, topped with freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley for that extra pop of flavor and presentation.
Notes
Storage Tips
This soup keeps well in the refrigerator for about 3-4 days. You can also freeze it for longer storage. Just make sure to leave out the tortellini if you plan to freeze; it tends to get mushy once thawed.
Customization Options
Feel free to experiment with this soup! You can use other proteins, like turkey or sausage, or even throw in some other vegetables like carrots or celery. If you’re feeling adventurous, swap the cheese tortellini for whole wheat or gluten-free options.
Serving Suggestions
Serve with crusty bread or a simple green salad to make it a complete meal. This soup is best enjoyed with your loved ones around the dinner table, so invite some friends over (even if it’s a virtual dinner) and share the warmth!
Cook techniques
Sautéing Aromatics
Starting your soup by sautéing diced onions in olive oil gently brings out that sweet, mellow flavor that sets the whole pot on the right track. Keep the heat medium so the onions get soft and translucent without turning brown—burnt onions can throw your soup off big time. Adding garlic just before the spices makes sure it doesn’t burn and turn bitter, which has definitely happened to me more than once when I got distracted. Stir everything quickly and watch for that lovely aromatic lift.
Blooming Spices
When you toss in Italian seasoning, crushed red pepper, and smoked paprika into the hot oil with your onions and garlic, that’s called blooming. This little trick helps release the essential oils and deepens their flavor, kind of like waking up your spices and letting them strut their stuff. I usually let it cook for about a minute—enough to smell that familiar warmth but not so long that it burns. It’s like the secret handshake of soup making.
Simmering for Flavor
After adding your liquids and tomatoes, bringing the soup to a boil and then lowering it to a simmer is where the magic happens. I’ve noticed that rushing this step or cranking the heat up results in blandness or a watery taste. Letting it bubble gently for about 10 minutes gives those flavors a chance to mingle, marry, and thicken slightly without losing the brightness of the tomatoes or the chicken broth’s savory goodness.
Cooking Tortellini Right
Adding fresh cheese tortellini last is key since it cooks fast—usually 3 to 5 minutes per package instructions. Careful not to overcook it or it turns mushy and gross. If you’ve ever tossed it in too early like I have, you know what I mean. Stir gently so tortellini doesn’t stick or break apart but still gets that pillowy tender texture that makes this soup heavenly.
Wilt Greens Just So
Toss in your spinach or kale at the very end and cook just long enough for it to wilt without turning slimy or losing its bright color. This usually takes about 2 minutes and keeps the soup fresh and vibrant. Overcooking greens is a rookie move that I keep learning not to repeat—it really dulls the whole experience.
FAQ
Can I use different greens besides spinach or kale?
Absolutely! Swiss chard, arugula, or even mustard greens can work wonderfully. Just add them at the end and wilt gently so they don’t overpower the delicate balance of flavors.
What if I don’t have fire roasted tomatoes?
No worries, plain diced tomatoes will do in a pinch. The fire roasted kind adds a smoky, slightly charred depth, but your soup will still taste delicious without it.
Can I make this soup vegetarian?
You can swap the chicken broth with vegetable broth and skip the roasted chicken. Adding beans or mushrooms can boost the protein and texture to keep it hearty.
Will the tortellini hold up if I reheat leftovers?
Fresh tortellini gets softer with each reheating. It’s best to eat the soup within a day or two. If you plan to keep it longer, store tortellini separately and add it fresh when reheating.
How spicy is the soup with red pepper flakes?
It has a gentle kick—nothing crazy hot, more like a warm hug with a tiny nudge. You can always cut back on the red pepper flakes if you prefer mild or skip them altogether.
Can I prepare parts of the soup in advance?
For sure! You can chop onions and garlic, shred chicken, even pre-make the broth base a day ahead. Just add tortellini and greens fresh when you’re ready to serve for the best texture and flavor.
Conclusion
This comforting soup is a warm hug in a bowl, perfect for those chilly evenings when all you want is something hearty and satisfying. The combination of roasted chicken, vibrant spinach, and cheesy tortellini delivers a delightful blend of flavors that dance together beautifully. It’s that kind of recipe you can tailor to your taste or what you have on hand. Plus, it makes great leftovers—if you can resist the temptation to devour it all in one sitting! Trust me, I’ve had my fair share of “oops, I forgot to save some for tomorrow” moments.
So next time you find yourself cozied up on the couch, watching your favorite show, remember this soup. It’s not just a recipe; it’s about creating a moment. And hey, if you spill a bit while serving, no biggie! Just grab a napkin, wipe it up, and enjoy every last sip—because that’s what makes cooking at home feel so real and rewarding.
More recipes suggestions and combination
Vegetable Tortellini Soup
Substitute the roasted chicken with an assortment of your favorite vegetables—think carrots, zucchini, or bell peppers. It’s a great way to clean out the fridge and still have a delicious meal!
Spicy Chicken Tortellini Bake
After making the soup, take some leftovers, place them in a baking dish, sprinkle with extra Parmesan, and pop it in the oven until it’s bubbly and golden. It’s a cozy spin on the classic pasta bake!
Chicken and Pesto Tortellini
Add a dollop of basil pesto to your soup just before serving for a burst of fresh flavor. This is great for elevating your dish when you want something a bit fancier, yet still easy.
Italian Sausage and Kale Soup
Swap the roasted chicken for Italian sausage for a heartier, more robust flavor. The sausage adds an extra layer of spice that complements the other ingredients beautifully.
One-Pot Tortellini and Spinach
For a quicker option, you can skip the broth and simply sauté chopped onions, garlic, and spinach, then add the tortellini and water until cooked through. It’s a one-pot wonder that cuts down on dishes!
Creamy Tomato Tortellini Soup
Stir in a splash of heavy cream at the end of cooking for a rich, creamy twist. This will transform the standard tomato base into a luscious, indulgent soup that feels extra special.
Let these suggestions inspire your next cooking adventure; there’s no right or wrong way, just delicious creations waiting to be made!
