One of my favorite things about the weather getting colder is making soup. My mom is the queen of soups and is always experimenting with a variety of flavors. This chicken tortellini soup is one of my all time favorites and I have a feeling it may become one of yours too.
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Food Photography Tips for Chicken Tortellini Soup
SHOW ALL THE INGREDIENTS
Soups are one of my favorite things to shoot (and eat). When I’m shooting a more chunky soup that has more ingredients like this recipe does, I try to use a little less broth than I would to eat so I can highlight the variety of ingredients. If I’m shooting a smoother soup with less chunky ingredients, I like to get a little creative with the garnish to give it that extra appetizing presentation. Those overhead shots can be really powerful for soups.
GO DARK AND MOODY
So many food images are light and bright. It’s a beautiful style of shooting, but sometimes I really prefer a more dark and moody approach. The colors really pop and the contrast can really produce some eye-catching food images that are different from what everyone else is doing.
READ MORE ABOUT: MY CURRENT GEAR FOR FOOD PHOTOGRAPHY
Recipe Tips for Tortellini Soup
GET EXTRA BROTH
This soup is not fussy and comes together really easily. However, because you cook the tortellini in the soup, I highly recommend having extra broth on hand. The tortellini will eventually absorb the broth which turns this into more of a stew. Using extra broth when you need it will turn it back into a comfort soup. You could also cook the tortellini separately and just add it to the individual bowls when serving.
Overall, this recipe is the perfect balance of cheesy tortellini, chunks of chicken, wilted spinach leaves and flavorful herbs all marinating in a savory broth. The red pepper flakes give it a really nice kick without being too much. Grab a cozy blanket, turn on Netflix and you’ve got yourself a pretty perfect Friday night.
You May Also Like: Tortellini Soup with Turkey and Spinach
Chicken Tortellini Soup
- 1 tablespoon extra virgin olive oil
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 2 cups carrots, peeled and sliced
- 4 garlic cloves, minced
- 1-1/4 pounds boneless skinless chicken thighs
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper
- Salt and pepper
- 9 cups chicken broth + more if soup becomes too thick
- 1 package of tortellini
- 1/3 cup coconut milk
- 1/2 cup fresh baby spinach leaves
- 2 tablespoons fresh chopped parsley
- Over medium heat, add the olive oil and chopped onions to a dutch oven.
- Sauté for 3 minutes to soften.
- Add the chopped bell pepper, carrots, and garlic. Sauté another 3 minutes.
- Add chicken thighs, chicken broth, fresh thyme, crushed red pepper, 1 teaspoon salt and 1/4 teaspoon ground black pepper to the pot.
- Lower the heat and simmer 30-40 minutes, until the chicken is cooked through and a meat thermometer reads 165 degrees F.
- Remove the chicken and place on a cutting board.
- Turn the heat back to medium.
- While the broth is simmering, stir in the tortellini. Stir well so it doesn’t stick together.
- Shred the chicken and place back in the soup.
- Once the tortellini is cooked through, about 6-8 minutes, turn off the heat.
- Stir in 1/3 cup coconut milk, spinach, and parsley.
- Add salt and pepper to taste.
For the leftovers, you may need to have extra broth on hand because the tortellini will absorb most of the broth overnight.
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All images ©Regan Baroni 2017.