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!
Makes
12 cups
Total Time
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Ingredients
SWEAT:
DEGLAZE:
TOP:
Test Kitchen Approved
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, 8–10minutes. 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.
The tortellini will absorb a lot of the broth, so cook it in the soup just before you plan to serve it.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per cup
Calories: 169
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 10%
Cholesterol 34mg 11%
Sodium 216mg 9%
% Daily Value*
Carbs 15g 5%
Fiber 1g 4%
Protein 15g
*Percent Daily Values are based on a 2,000 calorie diet.
