Chicken and Tortellini Soup with Herbs

October 30, 2010

Yes, we do eat chicken.  We just don’t eat our pet chickens.  Here is a quick and yummy recipe for tortellini soup that is terrific for another fantastic fall weekend.  It is a quick one pot meal that your family is sure to love.  Try it on Halloween night if you are short for time before trick or treating.  It is a Tilly’s Nest original that I’m sure you will love!


2 cloves garlic–minced
3 tablespoons olive oil
1/2 cup carrots–cut into 1/2″pieces
1 medium onion–diced
1/2 cup celery–cut into 1/2″ pieces
1 store bought rotisserie chicken–remove chicken from bones and cut into bite size pieces
6 cups chicken stock
2 cups fresh cheese tortellini or 1 cup of dried.
1 tbsp dried parsley
1 tbsp dried thyme
1/2 tsp black pepper
salt to taste


1.  In a large stock pot over medium heat, saute the garlic, onions, celery and carrots in the olive oil until translucent.

2. Next add the chicken, parsley, thyme and black pepper to the vegetables in the stock pot.  Cook for an additional two minutes.

3.  Next add the chicken stock and the tortellinis.  Simmer for 15 minutes then serve.

Serve with crusty french bread.


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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.