Kate's Cuisine

Oct 02 2016

Tammy’s Chicken Tortellini Soup


So this week I’ve brought you a couple of recipes that I got from friends – check out Sheila’s Fancy Potatoes and Jaime’s French Onion Pork Chops in case you missed them. So today, I thought I would bring some family in to join in on the fun.

My sister-in-law, Tammy, gave this Chicken Tortellini Soup recipe to me via Recipebook. Uh, I mean Facebook, but hasn’t it turned into just one big recipe exchange? (Something I’m all for, by the way). The soup actually calls to be cooked in the slow cooker, but since I had no chicken stock in the house, I had to make that first and that took up most of my slow-cooking time. I also used chicken thighs instead of chicken breasts, as the day I went to the grocery store they were trying to squeeze $20 out of us for 4 chicken breasts. $5 for a raw piece of chicken?! It’s a good thing everyone in my family prefers dark meat to white anyway.

And it’s a great thing that Tammy’s my sister-in-law! Not only do I get some awesome recipes, but she’s pretty cool, too.

  • 6 skinless, boneless chicken thighs, chopped into bite-size pieces (about 3/4″) $7.75
  • 1 tablespoon olive oil $0.03
  • 3 medium carrots, peeled and diced $0.51
  • 3 stalks celery, diced $0.33
  • 1 onion, diced $0.47
  • 3 garlic cloves, minced $0.03
  • 6 cups chicken broth $3.00
  • 1 sprig fresh thyme $0.25
  • 1 sprig fresh rosemary $0.33
  • 2 bay leaves $0.32
  • 2 cups cheese tortellini $2.99
  • 2 tablespoons fresh parsley, chopped $0.30
  • Salt $0.01
  • Pepper $0.01

Total cost $16.33
Cost per serving $3.26

1.) Preheat a large Dutch oven or stock pot over medium-high heat. When hot, add the oil and after a few seconds of letting the oil heat up, add the chicken thigh pieces. Let chicken cook for a about 5 minutes, stirring occasionally.

2.) Add the carrot, celery, and onion to the chicken in the pan, along with a pinch of salt and pepper. Cook for about 3 minutes, then add garlic and cook for another 2 minutes.

3.) Add the chicken broth, thyme, rosemary, and bay leaves. Season with salt and pepper and bring the soup up to a boil. Once the soup is boiling, turn heat down to medium-low and simmer for about 20 minutes.

4.) Add the tortellini at the end of cooking time (this will help prevent it from turning to mush) and cook for about 15 minutes.

5.) Remove bay leaves and thyme and rosemary sprigs. Taste soup and adjust seasoning if necessary. Sprinkle with fresh parsley and stir through.

6.) Serve and enjoy!

No responses yet

Trackback URI | Comments RSS

Leave a Reply