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Lemon Chicken Tortellini Soup

A bright, zesty soup with tender chicken, cheese-filled tortellini, and a comforting lemon-infused broth that transforms a regular Tuesday into something special.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 9 oz fresh or frozen cheese tortellini
  • 8 cups low-sodium chicken broth
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1/3 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Season chicken breasts with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add chicken and cook 6-7 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F. Remove chicken and set aside to cool before shredding.
  2. In the same pot, add diced onions, carrots, and celery. Cook for 5-6 minutes until vegetables soften and onions become translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Pour in chicken broth, scraping up any browned bits from the bottom. Add thyme, oregano, and bay leaves. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
  4. Shred the cooled chicken into bite-sized pieces. Add tortellini to the simmering broth and cook according to package directions, usually 3-5 minutes for fresh pasta. During the last 2 minutes of cooking, stir in shredded chicken to warm through.
  5. Remove bay leaves and stir in fresh lemon juice and zest. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

Notes

Perfect for busy weeknights - prep vegetables while chicken cooks. Recipe doubles easily for meal prep. Don't overcook tortellini as they continue cooking in hot broth. Add lemon juice at end to prevent curdling. Store leftovers up to 4 days in refrigerator. Pasta may absorb broth, so add splash of chicken broth when reheating. Reheat gently on stovetop over medium-low heat. Can use rotisserie chicken as substitute - add 2 cups shredded during last few minutes. Soup base freezes well for 3 months but pasta doesn't freeze nicely.