One of our favorite and most viewed recipes here at The Taylor House is our Chicken Noodle Casserole, that recipe has been viewed millions and millions of times. It got me thinking and I decided to create something similar and even more delicious!

This Chicken Tortellini Soup is one of the best soups and comfort food recipes out there! You’re going to want to make this again and again! Check out the recipe below!

The Perfect Comfort Food: Chicken Tortellini Soup

How to Make Chicken Tortellini Soup

Ingredients:

2 cups tortellini
4 cups low sodium chicken stock
1 cup water
2 lbs cooked chicken, chopped
2 cups Brussels sprouts, cleaned and trimmed
1 cup carrots, roughly chopped
2 tbsp flat leaf parsley, chopped
2 sprigs rosemary
sea salt, to taste
Freshly cracked black pepper
2 tbsp extra virgin olive oil
1/2 cup mozzarella cheese, shredded

Directions:

Over high heat bring a stock pot filled 3/4 full with water to a boil, add a pinch of salt and add tortellini. Cook until al dente 12 – 15 minutes. Remove tortellini with a large slotted spoon, set aside.
Place a steamer insert onto the rim of the stockpot, add Brussels sprouts and steam for 6 – 8 minutes. Place into a bowl.
Add carrots to water and cook for 10 minutes, set aside.
Pour water from stock pot and add 4 cups of chicken stock and 1 cup of water and bring to a simmer.
Add cooked tortellini, chicken, Brussels sprouts, carrots, parsley, olive oil and a sprig of rosemary. Add sea salt and fresh cracked black pepper to taste.
Allow to simmer for 20 minutes.
Serve hot sprinkled with shredded mozzarella cheese.

Chicken Tortellini Soup

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Ingredients

2 cups tortellini
4 cups low sodium chicken stock
1 cup water
2 lbs cooked chicken chopped
2 cups Brussels sprouts cleaned and trimmed
1 cup carrots roughly chopped
2 tbsp flat leaf parsley chopped
2 sprigs rosemary
sea salt to taste
Freshly cracked black pepper
2 tbsp extra virgin olive oil
1/2 cup mozzarella cheese shredded

Instructions

Directions:

Over high heat bring a stock pot filled 3/4 full with water to a boil, add a pinch of salt and add tortellini. Cook until al dente 12 - 15 minutes. Remove tortellini with a large slotted spoon, set aside.
Place a steamer insert onto the rim of the stockpot, add Brussels sprouts and steam for 6 - 8 minutes. Place into a bowl.
Add carrots to water and cook for 10 minutes, set aside.
Pour water from stock pot and add 4 cups of chicken stock and 1 cup of water and bring to a simmer.
Add cooked tortellini, chicken, Brussels sprouts, carrots, parsley, olive oil and a sprig of rosemary. Add sea salt and fresh cracked black pepper to taste.
Allow to simmer for 20 minutes.
Serve hot sprinkled with shredded mozzarella cheese.