Articles & Recipes

Chicken Soup with Tortellini

March 4, 2019

This is a comforting soup with a little more substance than a bare-bones chicken noodle soup.

Ingredients Makes 6 to 8 servings

8 cups ready-to-use chicken broth, divided 2 L

11⁄2 lbs boneless skinless chicken breasts or thighs 750 g

2 tbsp butter 30 mL
1 large onion, finely chopped 1
Salt and black pepper to taste
4 garlic cloves, minced 4
3 tbsp all-purpose flour 45 mL
1⁄2 tsp dried sage 2 mL
1⁄2 tsp dried rosemary 2 mL
1⁄4 tsp dried thyme 1 mL
1 tsp Sriracha (optional) 5 mL
8 oz fresh tortellini or ravioli (sausage- or cheese-filled) 250 g

2 cups slivered Swiss chard leaves 500 mL
Grated Parmesan cheese
Slivered fresh basil


  1. Pour 2 cups (500 mL) stock into a medium saucepan set over medium-high heat. Add chicken and bring to a simmer. Reduce heat to very low, partially cover and cook at a bare simmer for about 12 minutes or until breasts are no longer pink inside or juices run clear when thighs are pierced. Transfer chicken to a plate and set cooking liquid aside. Let chicken cool, then cut in half across the grain and pull into large bite-size pieces.
  2. In a large saucepan, heat butter over medium heat. Add onion, salt and pepper; sauté for 5 to 10 minutes or until onion is softened and brown. Add garlic and flour; cook, stirring, for 2 minutes. Strain poaching liquid through a sieve into the saucepan. Stir in the remaining stock, sage, rosemary, thyme and Sriracha (if using); bring to a simmer. Reduce heat and simmer, stirring occasionally, for 30 minutes to combine the flavors.
  3. Increase heat and bring to a boil. Add tortellini, reduce heat and simmer for 3 minutes. Add chicken and chard; cook for 2 minutes or until heated through. Adjust seasoning with salt and pepper, if needed. Serve topped with Parmesan and basil.


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