Chicken Tortellini Soup with Vegetables
Ingredients
- For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 2 cups fresh or frozen cheese tortellini
- 1 cup zucchini, diced
- 1 cup spinach or kale, chopped
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until softened.
- Add garlic and dried herbs; cook until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Stir in chicken and tortellini; cook until tortellini is tender.
- Add zucchini and greens; simmer for 3–5 minutes.
- Season to taste and remove from heat.