Lemon Herb Chicken Tortellini Soup

Chicken and cheese tortellini simmer in a lemon-herb broth with dill for a comforting soup ready in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 18 oz cheese tortellini
• 2 cups cooked chicken breast
• 6 cups chicken stock
• 2 count carrots
• 1 count yellow onion
• 3 cloves garlic
• 1 tbsp olive oil
• 1 count lemon
• 0.25 cup fresh dill
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Peel and dice the carrots and onion. Mince the garlic. Heat the olive oil in a large pot over medium heat, add the vegetables, and sauté until softened, about 5 minutes. (about 5 min)
2. Pour in the chicken stock, increase heat to high to bring to a boil, then reduce to a gentle simmer for 5 minutes. (about 5 min)
3. Add the tortellini to the simmering broth and cook according to the package directions, usually 3-5 minutes, until tender. (about 4 min)
4. Stir in the cooked shredded chicken breast, salt, and pepper, heating until the chicken is warmed through, about 2 minutes. (about 2 min)
5. Remove from heat. Stir in the zest of the lemon and the fresh chopped dill before serving.