Green Goddess Chicken-Tortellini Soup
This rich and warming chicken soup is full of veggies, tortellini, and herby deliciousness thanks to our Wild Green Goddess Seasoning.
Green Goddess Chicken-Tortellini Soup
Sarah Wickers
4-6
45 minutes
1 hour
American
Soup
This hearty chicken soup is a match for even the coldest of winter days (just ask the WST team members who got to try it one frigid January afternoon!). Loaded with tender shredded chicken and cheesy tortellini, it's rich without feeling heavy and packed with herby flavor thanks to our Wild Green Goddess Seasoning.
Ingredients
4 boneless, skinless chicken thighs
- 1 Tbsp. ground Roasted Garlic Sea Salt Grinder or plain sea salt
- 1 ½ tsp. all-purpose flour
- 1 Tbsp. ghee or unsalted butter
- 2 Tbsp. olive oil
- 4 celery stalks, chopped
- 2 carrots, chopped
- 2 shallots or 1 red onion, sliced
- ½ cup dry vermouth or white wine
- 8 oz. cremini mushrooms, sliced (about 3 cups)
- 2 garlic cloves, minced
- 1 Tbsp. Wild Green Goddess Seasoning, divided
- 6 cups chicken stock
- 1 cup heavy whipping cream
- 1 cup dry tortellini
- 2 cups baby spinach
Directions
Season chicken with Roasted Garlic Sea Salt and sprinkle all over with flour. Melt ghee in a Dutch oven over medium heat, then add chicken and cook until well browned on both sides; remove from pan and set aside.
- Add oil to pot. Once shimmering, add mushrooms and cook until beginning to brown; set aside. Add celery, carrots, and shallots to pan and cook, stirring frequently, until softened. Stir in garlic and cook 30 seconds. Return mushrooms to pan, then add vermouth and cook, scraping browned bits from bottom of pot, until liquid is mostly evaporated.
- Return chicken to pot along with stock and bring to a simmer. Stir in half of the Wild Green Goddess Seasoning. Reduce heat to medium-low and cook, covered, until chicken is cooked through and tender, about 45 minutes. Meanwhile, cook tortellini in a small pot of boiling salted water until tender, about 5 minutes; drain and set aside.
- Remove chicken and shred into bite-size pieces, then return to pot along with cooked tortellini, cream, spinach, and remaining seasoning. Cook, stirring occasionally, until spinach is wilted (do not bring to a boil).
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