How should this chicken tortellini soup be stored and reheated?

Store the soup in an airtight container in the refrigerator for 3-4 days. Reheat it on the stove over medium heat until hot, adding a little extra broth or water if the soup has thickened too much in the fridge.

Can chicken tortellini soup be frozen?

Yes, but with a caveat. Freeze the soup without the tortellini, as it will likely become mushy once thawed. Freeze it in an airtight container for up to 3 months. Thaw in the refrigerator overnight, reheat on the stove, and cook fresh tortellini directly in the soup until tender.

Chicken Tortellini Soup | Real Balanced

Name: Chicken Tortellini Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 Tablespoons unsalted butter; 1 large onion, diced; 3 carrots, peeled then chopped; 3 celery ribs, chopped; 3 cloves garlic, minced; 1 teaspoon Worcestershire sauce; 1 teaspoon Italian seasoning; ⅛ teaspoon red pepper flakes; 8 cups (64 ounces) chicken broth; 2 cups shredded cooked chicken or rotisserie chicken (see Recipe Notes below regarding using raw chicken); 1 18-ounce package refrigerated cheese tortellini; Salt and pepper, to taste; Fresh parsley, chopped; Freshly-cracked pepper

Description

This Chicken Tortellini Soup is extra easy to make and comes together in only one pot in 40 minutes. It’s nutrient-dense, filling, and a great choice for weeknight dinners.

Ingredients

2 Tablespoons unsalted butter
1 large onion, diced
3 carrots, peeled then chopped
3 celery ribs, chopped
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
1/8 teaspoon red pepper flakes
8 cups (64 ounces) chicken broth
2 cups shredded cooked chicken or rotisserie chicken (see Recipe Notes below regarding using raw chicken)
1 18–ounce package refrigerated cheese tortellini
Salt and pepper, to taste

Optional Garnishes:

Fresh parsley, chopped
Freshly-cracked pepper

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Instructions

Sauté Onion: To a large soup pot over medium-high heat, add butter. Once melted, add onion and sauté for 4-5 minutes.
Add Veggies and Seasonings: Add in carrots, celery, garlic, Worcestershire sauce, Italian seasoning, and red pepper flakes. Stir and cook for 2-3 minutes.
Add Broth Then Simmer: Pour in chicken broth, increase stovetop heat to high, and bring to a boil. Once boiling, reduce stovetop heat to medium-low and simmer for at least 10 minutes so the veggies can soften.
Add Chicken and Tortellini: Carefully add in chicken and tortellini, then stir. Increase stovetop heat to medium-high and cook for 3-5 minutes. (Reduce stovetop heat to medium or medium-low if soup begins to boil.)
Add Salt and Pepper: Carefully taste test and add salt and pepper, based on taste preferences.
Garnish and Serve: Ladle soup into bowls and, optionally, garnish with chopped parsley and pepper, then serve.

Recipe Notes:

Using Raw Chicken: If you don’t have or don’t want to use cooked chicken or rotisserie chicken, start by seasoning both sides of ~1 pound of chicken breasts with salt and pepper. Add some oil to the soup pot and heat over medium-high heat, then add chicken and sear for 3 minutes on each side, then remove and set aside for a little before shredding. It’s OK if it’s not fully cooked through because it will finish cooking once added to the soup. Set aside until Instructions indicate to add the cooked chicken to the soup.

Refrigerator Storage: Store soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stove over medium heat until hot, adding a little extra broth or water if the soup has thickened too much in the fridge.

Freezer Storage: Freeze soup without the tortellini, as it will likely become mushy once thawed. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, reheat on the stove, and cook fresh tortellini directly in the soup until tender.

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