Soup. It’s just what the doctor ordered for when you’re feeling under the weather or just as a quick and easy dinner on a cold winter day. Try this quick and easy Chicken & Tortellini Soup recipe, and you’ll have a new dish to add to your arsenal of winter warmers!


  • 4 carrots, peeled, cut into bite-size pieces
  • 5-8 cups low-sodium chicken broth (depending on how much broth you want)
  • 8 oz. cheese tortellini, fresh or frozen
  • 1½ cups shredded rotisserie chicken
  • kosher salt, freshly ground pepper, to taste
  • 2 Tbsp. chopped fresh flat-leaf parsley, basil, or cilantro (or to taste)
  • shaved parmesan (optional)

Makes 4 servings.


  1. In a large saucepan, simmer the carrots in the broth until just tender, 10-12 minutes.
  2. Add the tortellini and simmer until tender, 2-4 minutes. (Do not boil, or pasta may come apart.)
  3. Add the chicken and cook, stirring occasionally, until heated through, 1-2 minutes more.
  4. Season with salt and pepper, and finish with a sprinkle of herbs.
  5. If desired, serve with freshly shaved parmesan for topping each serving.

Source: This recipe has been adapted from Real Simple by Barbara Walch. The recipe calls for seasoning with chopped parsley, but you can also make it with chopped basil or cilantro.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...