Step 1

Note: Searing the chicken is optional, raw or cooked chicken can be added right to the broth in later steps. Searing first adds fond to the soup pot which makes the broth more flavorful. It also adds color and texture to some of the chicken.

Step 2

Season each side of the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.

Step 3

Add the chicken and cook for 3-4 minutes per side, until a little bit of a brown color has developed. Remove and set aside. Let the chicken rest for 10 minutes, then use 2 forks to shred. If the middle isn’t cooked, it will finish cooking in later steps.

Step 4

Combine the seasonings and set aside.

Step 5

Melt the butter in the same pot and use a silicone spatula to “clean” the bottom of the pot. Add the diced onions, carrots, and celery and cook for 5 minutes. Add the minced garlic, Worcestershire sauce, hot sauce, and seasonings. Cook for 1 more minute.

Step 6

Add the chicken broth and shredded chicken. Bring to a very gentle boil, (cooking the liquid rapidly will make the chicken tough). Simmer, partially covered, for 15 minutes, or until the chicken is cooked through.

Step 7

Add the refrigerated tortellini and simmer until cooked through. (Refer to package for guidance on timing.) Rana refrigerated tortellini take just 3 minutes. Taste and add any seasonings if desired, including up to ½ teaspoon of salt. Serve!