Chicken Meatball Tortellini Soup

Classic chicken soup, prepared with chicken meatballs and Italian Tortellini.



6 servings




3 tbsp. DeLallo extra-virgin Olive oil
1 lg. carrot into.25-inch-thick rounds
2 celery stalks into.25-inch-thick slices
1 onion
4 cups chicken broth
1 cooked rotisserie chicken, meat removed & torn into sm. s
1 pkg. DeLallo 3 Cheese Tortellini
2 tbsp. Italian parsley
DeLallo Parmesan, for garnishing


1 lg. boneless, skinless chicken breast
1/4 cup chicken broth
2 tbsp. DeLallo bread crumbs
1 tsp. baking powder
1 clove garlic
3 tbsp. DeLallo extra-virgin Olive Oil
3 tbsp. Italian parsley
2 tbsp. DeLallo Parmesan, plus more for
Salt and pepper


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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