If you have some leftover roast chicken, then this is the perfect quick weeknight meal.
I used to make a tortellini soup with frozen spinach and a can of diced tomatoes, but it tastes too much like a pasta dish instead of a soup.
Since I have a nice stash of homemade chicken broth in the freezer, it was easy to dip into the inventory and use some in this homemade EASIEST soup in the world.
Look at these weird looking carrots!
Is someone trying to tell me something?
Get your mind out of the gutter.
Easy Chicken Tortellini Soup:
1 onion, diced
2 garlic cloves, chopped
2 carrots, peeled and diced
1 tbsp olive oil
1 tbsp butter
1 cup of frozen peas
handful of fresh dill
6 cups of homemade chicken stock (or 48oz. box Swanson's Natural Goodness)
1 cup of dried tortellini (I used Trader Joe's pesto filled)
leftover roast chicken (I used about 1 cup)
freshly ground black pepper
Cook your onion, carrot and garlic in a heavy Dutch oven in some olive oil and 1 tbsp of butter until onion is translucent, about 4 minutes.
Add 6 cups of stock and bring to a boil. Add the tortellini and cook per package directions, about 10 minutes. Add the cooked chicken, frozen peas and dill at the last minute of simmering.
This makes enough for 6 generous bowls of soup.
Enjoy and stay warm!