Fire Roasted Chicken Tortellini Soup.
This fire roasted chicken tortellini soup is so easy and delicious. Fire roasted tomatoes and parmesan come together to create a savory rich broth, filled with tender chicken, kale and cheese tortellini. We love it!
I told you that I was soup obsessed this year.
What else can I find to put in soup? We shall see.
This fire roasted chicken tortellini soup is excellent! Hearty, ever so slightly creamy, filled with tender tortellini, some kale and parmesan and crushed red pepper. It’s a delicious comforting dish that gets rave reviews from our entire family. Add some crusty sourdough bread on the side and you’ll have a winner!
I love this soup for so many reasons!
First, it comes together so fast. It is a great weeknight soup. It’s one of the reasons that I often have a rotisserie chicken on hand. Shredded or chopped rotisserie chicken makes this recipe a BREEZE. Same with the tortellini! It only takes a few minutes to cook, and before you know it a steaming pot of soup is ready for dinner. And everyone is happy!
Second, this is a great way to get in those veggies. I mean, all soups are. But for soups like this, especially when they have somewhat of a tomato base and a touch of cream, stirring in spinach or kale or swiss chard is a great idea. Chop it up, throw it in and it’s much more palatable for those who don’t love greens.
And finally, the flavor is just out of this world. The broth tastes incredible because of the fire roasted tomatoes and parmesan rind. It’s rich and flavorful and savory and makes a huge difference in this pot of soup. Don’t skip either!
Oh and as a bonus, it’s pretty simple and easy and a great clean-out-the-fridge meal. I’m always looking for ways to use up everything in the fridge I have, especially after big recipe testing weeks.
As for the tortellini, you can use any variety that you like! We prefer cheese tortellini for this. You could also do a spinach or vegetable tortellini.
See?! Easiest ever. You can have this on your table tonight in under an hour.
P.S. if you want a super creamy chicken noodle-ish tortellini soup, I have a recipe for that! This creamy chicken tortellini soup is perfect.
Fire Roasted Chicken Tortellini Soup
Chicken Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 1 tablespoon tomato paste
- 14 ounces fire roasted diced tomatoes
- 1 ½ cups cooked, shredded chicken
- 1 parmesan rind
- 4 to 5 cups chicken stock
- ¾ cup heavy cream
- 3 cups chopped/shredded kale or spinach
- 8 to 12 ounces cheese tortellini
- parmesan cheese, for topping
- crushed red pepper, for topping
Instructions
- Heat the olive oil in a large stock pot over medium-low heat. Stir in the onions, garlic and a big pinch of salt and pepper. Cook, stirring often, until the onions softened, about 5 to 6 minutes.
- Stir in the tomato paste. Cook for a few minutes, allowing the color (and flavor!) to deepen. Pour in the diced tomatoes, chicken, parmesan rind and 4 cups chicken stock. Bring the mixture to a boil. Reduce it to a simmer and cover, then simmer for 15 to 20 minutes.
- After 20 minutes, stir in the heavy cream. Stir in the kale. Stir in the tortellini and cook for 5 minutes, until it’s tender and cooked through. This is the time to decide if you want to add the remaining cup of chicken stock. If so, add it in! Remember that the tortellini will soak up the liquid as it sits.
- Taste the soup and season additionally with salt and pepper if needed.
- Serve immediately with parmesan cheese and crushed red pepper for topping.
- Note: if you want to make this ahead of time, cook the cheese tortellini separately and store it separately. Heat the soup in single servings and stir in the tortellini when ready to eat!
Did you make this recipe?
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I appreciate you so much!
That parmesan perfection.
28 Comments on “Fire Roasted Chicken Tortellini Soup.”
Made this for dinner tonight. My whole family loved it! Thanks for a great recipe!
Excellent. I substituted a can of Cannellini Beans for the chicken. Flavorful and one pot!
Sorry – but the name of this recipe is VERY deceptive. It should be Fire Roasted TOMATO Chicken… NOT Fire Roasted CHICKEN… Sorry – but it’s definitely not what I expected, based on the name.
Sure it’s good, though!
Thanks for all you do. Be blessed!
I didn’t find the name deceptive at all. I presumed it was fire roasted tomatoes, although, you COULD fire roast your own chicken if so desired…(AKA rotisserie)
What does it mean by using the “rind” of the Parmesan? Is that edible? I’ve never heard of that before. Please elaborate.
The rind is the outside of the Parmesan wheel that hardens with age. You have to buy a wedge of parm to get the rind, rather than a container. Don’t eat it, just use it to deepen the flavor then discard, like a bay leaf.
Many grocery stores sell it in the cheese dept. Ask for it at the DELI dept.
Loved this for a quick weeknight dinner! We used shredded chicken we had previously frozen (just threw it in frozen and let it come to temp in the warm liquid!) and frozen spinach, and it worked fantastic. We also used coconut milk in place of the cream, and while it’s probably better with the real stuff, it was great in a pinch!
Made this last night. Adding it to my ‘favorites’ folder!
I made this soup and it was so delicious! It was packed with flavor. I used spinach rather than kale. I will definitely make this soup again
Thank you for this simple recipe. I’ve made it twice using rotisserie chicken and spinach. I think I’d prefer Italian chicken sausage rather than chicken.
Loved it! Substituted chicken sausage and didn’t use the rind bc I didn’t have one on hand- but it was so awesome! Easy recipe to put on the weekday schedule :-)
consistently good and easy. Thank you
AMAZING! This was one of the better dinners I’ve made in a while, incredible flavors. Thanks for the recipe!
Would love if you could modify this for the slow cooker or instant pot. Looks amazing!
Wow! Souper good! ha! Everyone loved this recipe! Easy and so much flavor! Thanks so much!! <3
Let me start by saying that I make a lot of soups. Like, once every couple of weeks (even in the summer). I think this is the best soup recipe I’ve ever made! It’s hearty, savory, but doesn’t feel heavy. I also HATE mushrooms, but they taste phenomenal in this dish. Seriously, this is one of the best soups I’ve ever had.
Very yummy! I think next time I’ll hit it with an immersion blender after step 2 to break up the fire roasted tomatoes so it’s not so chunky.
I have a pinterest board for recipes I wanna try and recipes I love, this is definitely going on the ones I love! so good!
This is the best soup I have ever had. I even skipped the parmesan rind, and it was still amazing. I wanted to lick the bowl clean when I was done because it was that good.
This is SO good and so simple. I didn’t have a rind so I skipped that step, and I used a rotisserie chicken to make it even easier. I’d been planning to make the bean version of this soup and swapped to this one, but I went ahead and threw in one can of white beans since I’d already opened them. Delish and already thinking of making it again!
I made this for my family and it is DELICIOUS!!!!! I will definitely be making it again !! It’s easy to make !!!
Added this to our rotation for the winter! My greens and rotisserie chicken were a little past their prime so I omitted but it was still delicious! Also only had regular diced tomatoes so threw in a little smoked paprika for some smokiness. I think this would be delicious with coconut milk in place of cream too.
We refer to this as the Italian chicken noodle soup. I use frozen spinach and cook it with the bulk time of cooking. Also use crushed fire roasted tomatoes instead of diced because I prefer them.
We loved it and it was so easy!
Made this soup tonight. So good. I added celery with the onions and garlic and I also sautéed mushrooms and added as an afterthought. It was excellent. Hub loved it too.
This soup was a major hit at a soup cook-off I attended. I added a tsp of smoked paprika and a little garlic which gave it a little ‘Tuscany’ flavor.
So easy and delicious! Going into the rotation of recipes we rely on for dinner for our busy family.