This chicken tortellini soup is a quick, easy and nutritious meal packed with cheesy tortellini, pulled chicken, carrots, kale, and chicken bone broth.
Being in the middle of winter we’re all in need of a warm and cozy meal. This soup is not only comforting, it’s also full of nutrients thanks to using bone broth as the base.
Bone broth is high in vitamins and minerals. It can help with joint protection, reduce inflammation and can help with better sleep, and during these winter months is all very important.
STORING THE SOUP
This soup can be stored in an airtight container in the fridge for up to 4-5 days. It’s recommended to store without tortellini as the pasta will absorb the broth over time.
REHEATING THE SOUP
I like to store the soup without the pasta in it to avoid the pasta absorbing all the liquid. To reheat I portion out the soup into a small pot and heat until boiling. Then I add in the tortellini to cook for about 2-3 minutes or until tender. Remove from the heat and serve.
Ingredients
Method
- Peel and dice onions and carrots. In a large pot over medium heat, sauté onion and carrot in oil until onions are translucent, about 2-3 minutes.
- Add in oregano and chicken-less seasoning salt to pot and sauté for 1-2 minutes. Then add in bone broth and bring to a boil.
- In the meantime, hold the chicken breast flat against a cutting board with the palm of your hand. Using a sharp knife, cut the chicken in half horizontally into two thinner pieces. Repeat for remaining breast.
- Add to chicken to pot once liquid is boiling. Cook for 12-15 minutes. Use tongs to remove chicken to a plate and let sit for at least 5 minutes before using two forks to shred chicken. Add back into the pot and add kale. Mix and let cook for an additional 5 minutes.
- Cook pasta according to package directions. Only enough for the amount of soup servings you'll be eating immediately. Once done cooking, drain and add pasta to a bowl. Spoon out soup into bowls and enjoy!