Plain and simple, this soup is just flat out cozy for those chill nights and it’s super filling! I’ve been adding tortellini to my soups since like… a long time, k?
Tortellini is a staple that I keep stocked in the freezer and use to bulk up my chicken soup, tomato soup, sausage, potato and kale, etc. There are so many varieties that you can mix it up with what flavors of tortellini you use in your soups.
For this dinner night I had the pleasure of cooking with an instagram buddy, Ashley Knie from @designsbyashleyknie and she made a Basil, Coconut, Curry Chicken dish that she’s sharing on her blog!
Let’s get started!
Chicken Tortellini Soup
4-5 chicken thighs, thawed
1/2 yellow onion, diced
3 ribs of celery sticks, diced
2 carrots, peeled and chopped
8 cups of chicken broth or stock
1 bag of cheese tortellini
Salt & pepper to taste
1 T Chicken seasoning (optional, and see my recipe below)
1 teaspoon garlic salt
2 T butter
Cheesy Crescent Rolls
1 can crescent rolls
4 slices of cheese, halved
Garlic salt (optional)
Start by cooking your chicken thighs in the butter. Evenly distributed the chicken seasoning on both sides of the chicken along with salt and pepper. While the chicken is cooking, dice your vegetables.
When the chicken is cooked, take out of the pot and put the vegetables in the pot and sauté for 5-7 minutes. While they are sautéing, chop up your chicken thighs.
Add your chicken back into the pot and slowly pour in a cup of chicken broth and scrape the bottom to get all the flavors mixed in. Then add the 7 remaining cups of broth. Let simmer on low for 10 minutes. After 10 minutes add in the tortellini frozen or thawed and let cook until soft (about 7 minutes).
OPTIONAL: while the soup finishes, take crescent rolls and place a slice of cheese down the middle. Roll up, sprinkle garlic salt on top of each roll and bake as directed on the packaging