Chicken Meatball Tortellini Soup

Name: Chicken Meatball Tortellini Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tablespoons DeLallo Extra Virgin Olive Oil; 1 large carrot, sliced into 1/4-inch-thick rounds; 2 celery stalks, sliced into 1/4-inch-thick slices; 1 onion, chopped; 4 cups chicken broth; 1 (4-pound) cooked rotisserie chicken, meat removed & torn into small pieces; 1 (8.8-ounce) package DeLallo Three Cheese Tortellini; 2 tablespoons chopped fresh Italian parsley; DeLallo Grated Parmesan, for garnishing; Meatballs:; 1 large boneless, skinless chicken breast; 1/4 cup chicken broth; 2 tablespoons DeLallo Breadcrumbs; 1 teaspoon baking powder; 1 clove garlic; 3 tablespoons DeLallo Extra Virgin Olive Oil; 3 tablespoons chopped Italian parsley; 2 tablespoons DeLallo Grated Parmesan, plus more for serving; Salt and freshly ground pepper

Cozy up with this chicken meatball tortellini soup, prepared with teeny delicious chicken meatballs and our signature Italian Tortellini. If you find a better way to keep warm, you let us know.

Image of Chicken Meatball Tortellini Soup

Prep Time

20min
Cook Time

30min
Total Time

50min
Serving Size

4

Category Title Soup
Cuisine Type Italian
Level Simple

Recipe By: Delallo

Ingredients

Soup:
3 tablespoons DeLallo Extra Virgin Olive Oil
1 large carrot, sliced into 1/4-inch-thick rounds
2 celery stalks, sliced into 1/4-inch-thick slices
1 onion, chopped
4 cups chicken broth
1 (4-pound) cooked rotisserie chicken, meat removed & torn into small pieces
1 (8.8-ounce) package DeLallo Three Cheese Tortellini
2 tablespoons chopped fresh Italian parsley
DeLallo Grated Parmesan, for garnishing
Meatballs:
1 large boneless, skinless chicken breast
1/4 cup chicken broth
2 tablespoons DeLallo Breadcrumbs
1 teaspoon baking powder
1 clove garlic
3 tablespoons DeLallo Extra Virgin Olive Oil
3 tablespoons chopped Italian parsley
2 tablespoons DeLallo Grated Parmesan, plus more for serving
Salt and freshly ground pepper

Directions

In a large soup pot or dutch oven, heat 3 tablespoons of olive oil on medium setting. Add onion, carrot and celery. Season with 1 teaspoon of salt. Cook until vegetables begin to soften, about 4-5 minutes. Add stock and chicken. Simmer for about 10 minutes.
Meanwhile, pulse all meatball ingredients in food processor until they become a thick paste. Roll loosely to form small mini meatballs, about 1 inch in size. Set aside.
Bring soup to a boil. Add meatballs and cook in soup for about 4-5 minutes; until cooked through. Reduce soup back to a simmer. Gently stir in Tortellini and cook for al dente texture. Add in chopped parsley.
Serve soup with grated Parmesan.

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Keywords:

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