Finding Comfort in a Bowl: Pioneer Woman’s Chicken Tortellini Soup
I’ve always adored summer—the golden warmth on my skin, the endless daylight stretching into the evening, and the abundance of fresh fruits and vegetables at every market stand. It’s a season that feels alive, vibrant, and full of possibility. Yet, as the days shorten and the crisp air of autumn begins to settle in, I can’t help but feel a touch of melancholy. The farewell to summer is always bittersweet. But just when I start to miss the brightness of the season, I find comfort in something simple and timeless: a steaming bowl of soup.
Soup has always been my culinary safe haven. It doesn’t just fill the stomach—it nourishes the spirit. There’s something meditative about slowly stirring a pot of broth, watching steam curl into the air, and knowing that every ladleful carries warmth and care. From the silky texture of a butternut squash bisque to the clean, restorative sip of miso, each bowl tells a story of comfort.
So, when I came across The Pioneer Woman’s chicken tortellini soup, I knew it had to be my first soup of the season. With tender pasta pockets floating in a flavorful broth, and shredded chicken adding heartiness, it’s more than just a meal—it’s a hug in a bowl. Perfect for fall evenings, this soup makes the transition from summer to autumn feel a little less sad, and a whole lot cozier.
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.