Summer’s warmth and long days are delightful, bringing with them a bounty of fresh produce. It’s a season many cherish. As summer fades and fall arrives, there’s a touch of melancholy in the air. But there’s a comforting embrace waiting in the form of soup, especially Dishes By Pioneer Woman, starting with a heartwarming recipe approved by Ree Drummond herself.
Soup is truly a comforting dish. It nourishes both body and soul. The simple act of spooning through a creamy butternut squash bisque or a flavorful brothy miso soup brings immense satisfaction. It’s remarkable how something often perceived as simple can be so deeply comforting and special.
The magic lies in the preparation. That’s why when Pioneer Woman’s version of chicken tortellini soup caught my eye, I knew I had to experience it. This recipe, a gem among dishes by Pioneer Woman, promised a delightful twist on a classic.
The soup begins with a quick and easy sauté of classic soup vegetables: carrots, onion, and celery. Once these become tender, garlic, red pepper flakes, and Italian seasoning are added, briefly sautéed to release their aromas before the pot is filled with rich chicken broth. The mixture is brought to a boil, then gently simmered. Shredded rotisserie chicken and refrigerated tortellini are then stirred in. Finally, a sprinkle of Parmesan cheese and fresh parsley elevates the dish to perfection.
What Makes This Chicken Tortellini Soup So Good
This isn’t just any chicken tortellini soup; it’s a dish by Pioneer Woman, so you know it’s packed with flavor and heart. The combination of tender vegetables, savory chicken broth, cheesy tortellini, and aromatic herbs creates a symphony of tastes and textures that is both comforting and satisfying. The red pepper flakes add a subtle warmth, while the Parmesan and parsley provide a fresh, bright finish. It’s a simple yet incredibly flavorful soup, perfect for a chilly evening.
Make This Soup Recipe Your Own
While Pioneer Woman’s recipe is fantastic as is, there are several ways to personalize it and make it your own, enhancing this already wonderful dish by Pioneer Woman.
- Enhance the broth with a Parmesan rind: If you have a block of Parmesan, don’t discard the rind! Adding the Parmesan rind to the soup while it simmers with the broth infuses a deeper, richer flavor, adding a lovely salty, umami depth. Remember to remove it before serving. This simple addition elevates the broth significantly.
- Brighten with a squeeze of lemon: A touch of acidity can really brighten the flavors of a rich soup. Lemon juice is an excellent choice, adding a fresh zest that cuts through the richness. Start with a tablespoon of lemon juice and adjust to taste. Red wine vinegar or white vinegar can also be used for a different kind of tang.
- Load up on veggies: The original recipe has a good amount of vegetables, but adding more makes it even heartier and more nutritious. Consider adding an extra stalk of celery and a couple more carrots. Remember to sauté them a bit longer initially if you increase the vegetable quantity. Spinach is another great addition; about 3 cups stirred in when you add the chicken and tortellini adds a healthy green boost.
- Choose quality tortellini: The quality of tortellini can significantly impact the overall taste of the soup. Opt for a brand you enjoy with flavorful filling. Good quality tortellini makes the soup much more satisfying and less bland.
- Finish with a touch of butter: For an extra touch of luxury and richness, stir in a tablespoon or two of butter at the very end. It’s not essential, but it adds a velvety texture and enhances the overall flavor profile, making this dish by Pioneer Woman even more indulgent.
The Pioneer Woman’s Chicken Tortellini Soup Recipe
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Sara Haas
Ingredients:
- 2 tablespoons olive oil
- 4 medium carrots, peeled and sliced
- 4 stalks celery, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 3 quarts low-sodium chicken broth
- 3 1/2 cups shredded rotisserie chicken
- 1 (20-ounce) package refrigerated cheese tortellini
- 1/4 cup fresh lemon juice (from 1 lemon)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Optional: Parmesan rind
Directions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion; cook, stirring occasionally, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.
- Pour in chicken broth and bring to a boil.
- Add shredded rotisserie chicken and cheese tortellini; cook, stirring occasionally, until chicken is heated through and tortellini are tender, 3 to 5 minutes.
- Remove pot from heat and stir in fresh lemon juice. Ladle into bowls and garnish each serving with grated Parmesan cheese and fresh parsley.
Tips
For enhanced flavor, simmer the soup (before adding chicken and tortellini) on low heat with the lid on for an extra 20 to 30 minutes. Adding a Parmesan rind during simmering further deepens the flavor profile. Remember to remove the rind before serving.
Serves 6
Recipe adapted from The Pioneer Woman
