Texas weather has two seasons. 1) hot and 2) not so hot. Well, we are in the “not so hot” season right now and I’m jumping for joy. I LOVE the cooler weather and we actually dipped BELOW freezing this week. In fact, we had to bundle up our plants. Do you remember our giant elephant ear plant that I shared? Well, we moved that, and a very large fern, away from the pool and under our covered deck. I’m hoping and praying that these two plants survive the cold front.
Growing up in Iowa surely made my blood thicker. We are probably the last house in North Texas to actually turn on our heat (I finally did that on Wednesday). I’d rather start the fire and throw on a sweatshirt. After our long hot summers, I so look forward to the cold. Don’t get me wrong though. I could NOT survive the bitter cold winters that I grew up in. When we travel north for Christmas, I am always reminded that I can deal with the heat better than the extreme cold now.
And now it’s time to talk about this super EASY Italian Chicken Tortelloni Soup. I basically just turned my normal chicken noodle soup into a slightly different version. And it’s easy, because I cheated and bought rotisserie chicken to use instead of cooking my own. This soup comes together in less than 45 minutes.
I almost always start my soups by sautéing vegetables – usually onion, carrots, and celery – in olive oil or butter. Did you know that this is called a Mirepoix (meer-pwah)? A mirepoix is a french term for a rough vegetable cut of onion, carrots, and celery, usually in a 2:1:1 ratio (meaning two parts onion, one part carrots, and one part celery). So now you can talk fancy when explaining how to make this soup. 🙂
I bought two kinds of tortelloni but ended up using the spinach and ricotta one. You could also use a three-cheese tortellini. Make sure you buy the refrigerated version and be very careful to not overcook. These noodles only need to be heated through and that happens very fast. You may only need to simmer for five minutes or so.
This chicken tortelloni soup is perfect for cold winter nights. And I couldn’t be happier to be enjoying another Texas winter and this warm soup. So good.
Oh, and all of my soups go great with some of Norma Jean’s 5-ingredient Chewy French Bread!!
- 2 Tablespoons olive oil
- 1 large onion diced
- 5 large carrots peeled and chopped
- 5 large celery stalks chopped
- 3 cloves garlic minced
- salt and pepper to taste
- 2 Tablespoons Italian Seasoning
- 2 teaspoons onion powder
- 10 cups chicken broth
- 3 1/2 cups rotisserie chicken
- 20 oz. Spinach & Ricotta Tortelloni Buitoni
- 1/2 cup grated parmesan cheese
Heat a large soup pan over medium high heat. Add olive oil, onion, carrots, celery, Italian seasoning, onion powder, and salt and pepper (to taste). Sauté for 7-8 minutes, or until vegetables are somewhat soft. Add garlic and stir for 30 seconds or so.
Add chicken broth and bring to boil. Turn heat down to medium and add rotisserie chicken. Simmer for another 7-8 minutes. Add tortellini and parmesan cheese and cook on low until tortelloni is done, approximately 5 minutes. Check seasonings.
Serve with another sprinkle of parmesan cheese.