Chicken Tortellini Soup

I’ve tried making tortellini soup before, but it never turned out quite right.  Maybe because I’ve always only guessed at a recipe.  Also, we figured out this time around that fresh tortellini (or even frozen) works much better than dry.  Anyway, Bud’s girlfriend has a great family recipe which she made for us last week.  She has agreed to let me share it with my readers (thank you Willow!!)

chicken tortellini soup (1)


1-2 Tbsp. butter

1 large clove garlic, minced

1 large shallot, diced

2-3 yellow baby bell peppers, chopped

2-3 small potatoes, cut into 1 inch cubes

1 container (approx. 20 oz.) refrigerated tortellini

1 can (16 oz.) cannellini beans (white kidney beans)

2 qts. chicken broth ( I used the broth I made from my poached chicken recipe)

fresh basil

1/2 cup shredded mozzarella


Saute’ garlic and shallots in butter over medium heat until translucent.  Add potatoes and pepper.  Saute’ five more minutes.  Add chicken broth. Stir over high heat, until the mixture reaches a boil.  Add tortellini and white beans.  Return to a boil and cook for about 3 minutes, or until tortellini is tender.  To serve place a few basil leaves plus 2 Tbsp. shredded mozzarella in the bottom of each individual bowl, then cover with hot soup.

chicken tortellini soup recipeEnjoy!!