As summer fades into fall, the warmth and long days give way to cooler breezes and shorter evenings. While I adore summer’s bounty, there’s a certain comfort in the shift to autumn, especially when it brings with it the season of soup. For my first soup of the fall, I turned to a trusted source of heartwarming recipes: The Pioneer Woman. Ree Drummond, the queen of comforting home cooking, has once again inspired my kitchen adventures.
Soup, for me, is more than just food; it’s a feeling. The simple act of spooning a creamy butternut squash bisque or savoring a delicate miso broth is deeply satisfying. It’s remarkable how something seemingly simple can be so incredibly special and nourishing.
The magic of soup lies in the details of its preparation. That’s why when I discovered The Pioneer Woman’s take on chicken tortellini soup, I knew I had to try it. This recipe promised a comforting and flavorful bowl, perfect for easing into the cooler months.
The foundation of this delightful soup begins with a quick sauté of classic aromatics: carrots, onion, and celery. Once these vegetables soften, garlic, red pepper flakes, and Italian seasoning are added, creating a fragrant base before the chicken broth is poured in. The mixture is brought to a boil and then gently simmered, allowing the flavors to meld. Shredded rotisserie chicken and cheese tortellini are then stirred in, transforming the broth into a hearty and satisfying soup. A final flourish of Parmesan cheese and fresh parsley elevates the dish to another level of deliciousness.
What Makes This Chicken Tortellini Soup a Pioneer Woman Favorite?
This isn’t just any chicken tortellini soup; it’s a Pioneer Woman recipe, which means it’s designed for flavor, comfort, and ease. Ree Drummond’s recipes are known for being approachable and family-friendly, and this soup perfectly embodies those qualities. The use of rotisserie chicken is a brilliant shortcut, making this soup weeknight-friendly without sacrificing taste. The combination of tender tortellini, savory chicken, and aromatic vegetables in a flavorful broth creates a truly comforting and satisfying meal. It’s the kind of soup that warms you from the inside out, perfect for chilly evenings or when you need a little extra comfort.
Elevating the Pioneer Woman’s Chicken Tortellini Soup: My Personal Touches
While The Pioneer Woman’s recipe is fantastic as is, I couldn’t resist adding a few personal touches to enhance the flavors and make it even more tailored to my taste. These simple additions take the soup from great to exceptional.
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Parmesan Rind for Umami Depth: Inspired by culinary wisdom, I added a Parmesan rind to the soup while it simmered. This simple step infuses the broth with a deeper, saltier, and more umami-rich flavor. Remember to remove the rind before serving, but its essence will remain, adding a layer of complexity to the soup.
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Lemon Zest for Brightness: A squeeze of lemon juice at the end is good, but I find that incorporating lemon zest brings an even brighter and more aromatic citrus note. The zest’s oils add a subtle zing that cuts through the richness of the soup and awakens the palate.
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Veggie Boost for Heartiness and Nutrition: To make the soup even heartier and pack in more nutrients, I increased the vegetables. Adding an extra stalk of celery and a couple more carrots not only enhances the flavor but also adds texture and substance to each spoonful. Feel free to customize with your favorite vegetables like spinach or zucchini.
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Quality Tortellini Makes a Difference: Not all tortellini are created equal. Investing in good quality, flavorful cheese tortellini is crucial. Bland tortellini can make the soup feel lackluster, so choose a brand you enjoy. The better the tortellini, the more enjoyable the overall soup experience will be.
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Butter for Luxurious Richness: For a final touch of indulgence, I stirred in a tablespoon of butter at the very end. This adds a subtle richness and velvety texture, making the soup feel even more luxurious and comforting. It’s an optional step, but one that truly elevates the final dish.
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Sara Haas
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
As the days grow shorter and the air turns crisp, there’s no better way to embrace the season than with a comforting bowl of soup. The Pioneer Woman’s Chicken Tortellini Soup, with its ease of preparation and heartwarming flavors, is the perfect recipe to welcome fall. Try it tonight and experience the cozy magic for yourself.
