As summer fades with its long, sun-drenched days and bounty of fresh produce, a touch of melancholy often creeps in. But fear not, as the arrival of fall brings its own comforting pleasures, most notably, soup season! Inspired by the queen of comfort food herself, The Pioneer Woman, Ree Drummond, I turned to her Chicken Tortellini Soup recipe to kick off the autumnal culinary journey.
Soup, for me, is more than just a meal; it’s a hug in a bowl. The simple act of spooning up a creamy butternut squash bisque or a delicate miso broth is deeply soothing and satisfying. It’s almost magical how something so straightforward can deliver such profound comfort.
This magic often lies in the execution, the little touches that elevate a simple dish to something truly special. That’s precisely why The Pioneer Woman’s take on chicken tortellini soup immediately caught my eye. Knowing her knack for heartwarming, family-friendly recipes, I was eager to experience her version of this classic soup.
The recipe begins with a foundational sauté of classic soup vegetables: carrots, onion, and celery. Once softened to aromatic perfection, garlic, red pepper flakes, and Italian seasoning join the party, infusing warmth and depth. Chicken broth is then poured in, brought to a boil, and gently simmered. The beauty of this recipe is its ease – shredded rotisserie chicken and refrigerated tortellini are simply added towards the end. A final flourish of Parmesan cheese and fresh parsley completes this comforting bowl.
What Makes The Pioneer Woman’s Chicken Tortellini Soup a Must-Try?
This isn’t just any chicken soup; The Pioneer Woman’s recipe has a few key elements that make it exceptionally good. First, the sautéed vegetables create a flavorful base that’s far richer than just boiling ingredients in broth. The addition of Italian seasoning and red pepper flakes adds a subtle layer of complexity, preventing it from being bland. Using rotisserie chicken is a genius shortcut, saving time and adding pre-cooked, flavorful protein. And of course, the cheese tortellini transforms it from a simple chicken soup into a more substantial and satisfying meal, perfect for cooler evenings. It’s the kind of comforting yet subtly sophisticated soup that only The Pioneer Woman can deliver.
Elevating The Pioneer Woman’s Recipe: My Personal Touches
While The Pioneer Woman’s recipe is fantastic as is, I couldn’t resist adding a few personal touches to make it even more tailored to my taste and enhance the overall depth of flavor.
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Parmesan Rind for Umami Depth: Taking a cue from culinary wisdom, I always save Parmesan rinds. Adding a rind to the soup while it simmers with the broth infuses a wonderful salty, umami richness that you can’t quite get otherwise. Just remember to remove it before serving! This simple trick, often championed by home cooks and professionals alike, truly elevates the broth.
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Lemon Zest for Brightness: A squeeze of lemon juice at the end is essential for balancing the richness of the soup. However, I find adding lemon zest along with the juice provides an extra layer of bright, aromatic citrus notes that complements the savory flavors beautifully. It awakens the palate and prevents the soup from feeling heavy.
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Boosting the Veggie Power: While the original vegetable quantities are good, I’m a big fan of loading up on veggies in soup for both flavor and nutrition. I added an extra stalk of celery and two more carrots. Feel free to also add spinach, as suggested in the original recipe, or even other hearty greens like kale for an extra boost of vitamins and texture. Just remember to adjust cooking time if you significantly increase the vegetables.
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Quality Tortellini Matters: Tortellini is a key component, so opting for a good quality brand makes a difference. Avoid bland, generic versions. Look for refrigerated tortellini with a flavorful cheese filling – it will contribute significantly to the overall taste of the soup.
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Butter for Luxuriousness (Optional): For an extra touch of indulgence, especially on a chilly evening, a tablespoon of butter stirred in at the very end adds a subtle richness and velvety texture that’s simply divine. It’s not essential, but it’s a lovely finishing touch if you want to take the comfort factor up a notch.
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Sara Haas
A pot of The Pioneer Woman’s Chicken Tortellini Soup simmers, showcasing its comforting and hearty nature.
The Pioneer Woman’s Chicken Tortellini Soup Recipe
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 oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring often 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 broth and bring to a boil.
- Add chicken and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes.
- Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese and parsley.
Tips
Try this: Let the soup cook (before adding the chicken and tortellini) over low heat with the lid on to develop more flavor. An extra 20 to 30 minutes really helps make this soup even more delicious. While you’re at it, add that Parmesan rind too! Just remember to take it out before serving.
Serves 6
Recipe adapted from The Pioneer Woman
Embrace the cozy season with this delightful Chicken Tortellini Soup inspired by The Pioneer Woman. It’s a guaranteed crowd-pleaser, perfect for a weeknight dinner or a comforting weekend lunch. Enjoy!
