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A bowl of chicken and tortellini soup topped with rosemary served next to garlic bread

Rosemary Chicken and Tortellini Soup

A welcomed twist on the traditional chicken soup with this rosemary chicken and tortellini soup. Perfect soup all year round.
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Course: Dinner, Main Course, Soup
Cuisine: American
Keyword: Chicken, Rosemary, Tortellini Soup
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 276kcal

Equipment

  • Soup Pot

Ingredients

  • 1/2 cup onions finely diced
  • 1 cup carrots sliced
  • 3/4 cup celery sliced
  • 1 tbsp fresh garlic minced
  • 4 tbsp butter
  • 2 tbsp flour
  • 1 1/2 lb chicken breast boneless, skinless
  • 3 cups chicken broth
  • 3 cups water
  • 1 tbsp basil dried
  • 2 tbsp dill weed dried
  • 2 tbsp parsley dried
  • 1 tsp salt
  • 1 tbsp pepper
  • 1 tbsp rosemary fresh
  • 7-9 ounce bag small cheese tortellini dried
  • shredded parmesan cheese for topping

Instructions

  • Saute the onions, carrots, celery and butter on medium heat in a large soup pot until they begin to soften.
  • Add the fresh garlic and saute for two minutes.
  • Add the flour and mix in/toss with the butter and vegetables until you get a paste like mixture. Continue cooking flour mixture (while stirring) for two minutes (until the flour gets a golden color).
  • Place the raw chicken breasts over the vegetables and then add the chicken stock and water.
  • Bring the soup to a boil (medium high heat) and then add all seasoning except the salt, pepper and rosemary, then reduce heat to medium and maintain a low boil (covered) for at least 30-45 minutes (depending on how much time you have).
  • Remove the chicken from the soup and shred or chop into large bite sized pieces then return the chicken to the soup.
  • Add the tortellini and cook at a low boil for another 15-20 minutes and then add the salt, pepper and fresh rosemary and continue to low boil for another 5-10 minutes.
  • Serve by topping with Parmesan cheese and enjoy!

Notes

  • Fresh rosemary can overpower a soup quickly and I was conservative on the rosemary measurement for this reason. If you want more rosemary, I would taste the soup 5-10 minutes after you have added it to see if you want to add a little more.
 
  • The chicken breast can be substituted for 2.5 cups of shredded rotisserie chicken and added at the same time as the raw chicken is. Cooking in the broth will keep the rotisserie chicken moist and add great flavor to the soup.
 
  • Fresh (refrigerated) tortellini can be used for this recipe in place of the boxed tortellini. Just be sure to cook in a separate pot (according to directions) and add to the soup before serving to ensure the noodles don’t overcook and fall apart.

Nutrition

Calories: 276kcal | Carbohydrates: 22g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1136mg | Potassium: 682mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3830IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 2mg