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Lunch / Dinner

Chicken Tortellini Soup

Think of this soup as chicken noodle with an Italian flourish. Store-bought tortellini and roasted chicken put the recipe squarely in the easy-to-make category, yet it tastes like it took all day. Don’t wait to come down with a cold before you try it!

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Ingredients

SWEAT:

DEGLAZE:

TOP:

Tortellini come refrigerated or dried, cheese- or meat-filled. For this recipe, use the variety from the refrigerated section—it cooks quickly and tastes better than dried. Reheat leftover soup with more broth. The tortellini soak it up.

Instructions

Sweat onions, celery, carrots, garlic, and Italian seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally.

Deglaze pan with sherry and simmer until liquid is nearly evaporated. Stir in broth, bring to a boil, then reduce heat and simmer 10 minutes. Add tortellini and chicken, and simmer, partially covered, until tortellini is cooked through, 8–10 minutes. Season with salt and pepper.

Top servings with basil.

Dry sherry gives the soup a slightly sweet taste, but if you don’t have any sherry, dry white wine works fine.

Dry sherry gives the soup a slightly sweet taste, but if you don’t have any sherry, dry white wine works fine.

The tortellini will absorb a lot of the broth, so cook it in the soup just before you plan to serve it.

The tortellini will absorb a lot of the broth, so cook it in the soup just before you plan to serve it.

Nutritional Facts

Tags: Easy, Make Ahead, Lunch, Dinner, Italian, Healthy, Pasta, Soup, Quick & Easy

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