As summer gently fades and the crisp air of fall begins to settle in, there’s a certain comfort in turning to warm, hearty dishes. For me, soup is the quintessential fall food, offering a soothing embrace in a bowl. Inspired by the queen of comforting cuisine herself, Ree Drummond, The Pioneer Woman, I decided to kick off the season with her Chicken Tortellini Soup. While I adore a vibrant minestrone, there’s something particularly enticing about a creamy, chicken-based soup as the days grow shorter.
Soup, in its many forms, is truly my happy place. Whether it’s the velvety smoothness of a butternut squash bisque or the delicate, umami-rich broth of a miso soup, the simple act of enjoying a spoonful brings a sense of peace and satisfaction. It’s remarkable how something so often perceived as humble can be so deeply comforting and special.
The magic of soup lies in the details – the careful layering of flavors and the thoughtful combination of ingredients. That’s why when I stumbled upon The Pioneer Woman’s rendition of Chicken Tortellini Soup, I knew I had to experience it firsthand. Although minestrone is a fantastic option, especially her hearty version, this Chicken Tortellini Soup promised a different kind of warmth, perfect for an early fall evening.
The recipe begins with a classic foundation: a quick sauté of carrots, onion, and celery. These aromatic vegetables create the base upon which the rest of the flavors are built. Once softened to perfection, garlic, red pepper flakes, and Italian seasoning are introduced, infusing the mixture with warmth and depth. Chicken broth, the heart of the soup, is then poured into the pot, bringing all the elements together. After reaching a boil and settling into a simmer, tender pieces of rotisserie chicken and cheese tortellini are added, transforming the broth into a satisfyingly substantial meal. Finally, a touch of Parmesan cheese and fresh parsley are stirred in at the end, adding a salty, herbaceous finish.
Elevating The Pioneer Woman’s Chicken Tortellini Soup
While The Pioneer Woman’s original recipe is undoubtedly delicious as is, I couldn’t resist putting my own spin on it, drawing from my experience and taste preferences to enhance its already comforting qualities. Just as Ree Drummond often encourages home cooks to personalize her recipes, I found a few simple tweaks that took this soup from great to exceptional.
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Unlock Umami with a Parmesan Rind: Taking a cue from Italian culinary traditions, I always seize the opportunity to use a Parmesan rind when making soup. If you’re using fresh Parmesan (and I highly recommend it for this recipe!), don’t discard the rind! Adding it to the soup along with the broth infuses a deeper, savory, umami flavor that elevates the entire dish. Just remember to remove it before serving. This simple addition is a game-changer, adding a layer of complexity that you might otherwise miss.
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Brighten with a Squeeze of Lemon: After tasting the finished soup, I felt it needed a touch of brightness to balance the richness. Lemon juice is my go-to for this purpose, adding a welcome acidity that cuts through the creamy broth and enhances the other flavors. While lemon is my preference, red wine vinegar or white vinegar would also work beautifully. Start with a tablespoon, taste, and add more by the tablespoon until the soup reaches that perfect savory-bright balance.
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Boost the Veggie Power: The original recipe includes a good amount of vegetables, but I’m a firm believer in loading up on veggies whenever possible. To make the soup even heartier and more nutritious, I added one extra stalk of celery and two more medium carrots. This not only adds bulk but also contributes to the overall depth of flavor. Keep in mind that adding more vegetables may require a slightly longer initial cooking time to ensure they soften properly. Spinach is another fantastic addition, as suggested on Ree’s site; about 3 cups stirred in when you add the chicken and tortellini will wilt down beautifully and add a boost of nutrients.
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Choose Quality Tortellini: Tortellini, the star carbohydrate of this soup, can make or break the dish. Not all tortellini are created equal; some brands can be quite bland and lackluster. Seek out a brand of refrigerated cheese tortellini that you genuinely enjoy. The quality of the tortellini directly impacts the overall flavor and satisfaction of the soup. A good quality tortellini will have a noticeable cheese filling and a pleasant texture that holds up well in the soup.
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Finish with a Swirl of Butter (Optional, but Recommended): For an extra touch of indulgence, consider adding a tablespoon or two of butter at the very end. This is entirely optional, but it imparts a subtle richness and velvety texture that elevates the soup to another level of comfort. It’s the perfect finishing touch for a truly luxurious soup experience.
The Pioneer Woman’s Chicken Tortellini Soup Recipe (Inspired)
This recipe is adapted from The Pioneer Woman’s Chicken Tortellini Soup, incorporating my recommended enhancements for an even more flavorful and satisfying result. While Ree Drummond offers a fantastic minestrone recipe as well, this Chicken Tortellini Soup is a delightful alternative for those craving a creamy, chicken-based soup.
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Sara Haas, capturing the comforting essence of homemade chicken tortellini soup.
Ingredients:
- 2 tablespoons olive oil
- 4 medium carrots, peeled and sliced (plus 2 additional for extra heartiness, optional)
- 4 stalks celery, sliced (plus 1 additional for extra heartiness, optional)
- 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
- 1 Parmesan rind (optional, but highly recommended for depth of flavor)
- 3 1/2 cups shredded rotisserie chicken
- 1 (20-ounce) package refrigerated cheese tortellini (choose a quality brand)
- 1/4 cup fresh lemon juice (from 1 lemon), or more to taste
- 1/2 cup freshly grated Parmesan cheese, for garnish
- 1/4 cup chopped fresh parsley, for garnish
- 1-2 tablespoons butter (optional, for extra richness)
Directions:
- Sauté the Vegetables: Heat olive 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.
- Build the Broth Flavor: Pour in chicken broth and add the Parmesan rind (if using). Bring to a boil, then reduce heat and simmer for at least 20-30 minutes with the lid on to develop deeper flavor. (This step is a tip from the original recipe and truly enhances the soup.)
- Add Chicken and Tortellini: Remove Parmesan rind from the pot. Add shredded rotisserie chicken and tortellini. Cook, stirring occasionally, until chicken is warmed through and tortellini are tender, about 3 to 5 minutes. Be careful not to overcook the tortellini.
- Finish and Serve: Remove from heat and stir in lemon juice, starting with 1/4 cup and adding more to taste. Stir in butter, if using. Portion into bowls and garnish generously with freshly grated Parmesan cheese and chopped fresh parsley.
Tips for the Best Chicken Tortellini Soup:
- Flavor Development: Don’t skip the simmering step! Letting the broth simmer with the vegetables and Parmesan rind (if using) for 20-30 minutes truly deepens the flavor of the soup.
- Tortellini Timing: Add the tortellini towards the end of cooking to prevent them from becoming mushy. They only need a few minutes to cook through.
- Freshness Boost: Fresh lemon juice and parsley are key to brightening and finishing the soup. Don’t substitute dried parsley for fresh in the final garnish.
- Serving Suggestions: This soup is a complete meal on its own, but you can serve it with a side of crusty bread or a simple side salad for a more substantial dinner.
Serves 6
Recipe adapted and enhanced from The Pioneer Woman
