Chicken Tortellini Soup

My friends, what’s better that chicken noodle soup?


Swapping out the noodles for cheese-filled pasta goodness. Allow me to introduce to you chicken tortellini soup.


Soup has always been my comfort food. When I was younger, I would heat up a can of chicken broth, throw some canned garbanzo beans in it, and call it a soup. While I still use those two ingredients in the soups I make now, I would like to believe I got a little more sophisticated with my soup recipes.

Chicken Tortellini Soup (makes 4-6 servings)


  • 1 white onion
  • 5 celery stalks
  • 5 medium carrot sticks
  • 2 cups cooked chicken breasts, chopped
  • 1 can corn
  • 1 can kidney beans
  • 1 can stewed tomatoes
  • 3-4 cups chicken broth
  • 2 cups kale
  • 1/2 cup shredded Parmesan cheese
  • 1 package cheese tortellini
  • 3-4 Tbsp olive oil
  • 2 garlic cloves, minced
  • Salt and Pepper, to taste


  1. Heat olive oil in a large saucepan. Add minced garlic.
  2. Dice onions, and slice carrots and celery and add these three ingredients to the saucepan. Stir occasionally for 2-3 minutes.
  3. Strain liquid out of the canned corn and kidney beans. Rinse both corn and kidney beans in a colander. Add to saucepan and cook for 2-3 minutes.
  4. Add entire can of stewed tomatoes and all of the chicken broth to the saucepan. Add chopped kale. Cover saucepan and allow soup to cook for 4 minutes. Taste, then add salt and pepper to taste (I added about 1/2 tsp salt and 1/2 tsp pepper).
  5. Add chopped chicken and tortellini. Heat soup until tortellini is cooked (about 6-8 minutes). Soup should be bubbling softly.
  6. Label soup into bowls. Serve with freshly grated Parmesan cheese sprinkled on top.

Chicken Tortilla Soup


The original idea for this recipe comes from my best friend from elementary school, Lauren.


When we were younger, we used to eat bowls upon bowls of this delicious soup. Then I moved to New York, I knew I had to get the recipe from her. Today I decided I was finally going to make it, so I braved the cold to go to the grocery store and buy supplies. Of course, I would come back with all the supplies and be SO excited that I would make enough soup to feed a small army. But no matter; I can still eat multiple bowls of tortilla soup in one sitting, and I froze half of it to enjoy at a later date.


Chicken Tortilla Soup (makes 6 servings)


  • Chicken (2-3 cooked chicken breasts, or one rotisserie chicken)
  • 1 package of Taco Seasoning
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1 chopped onion
  • 1 can Pinto Beans
  • 1 can Hominy (I used Goya brand)
  • 1 can stewed tomatoes
  • 2 cans of chicken broth
  • Avocado
  • Sour Cream (or Greek Yogurt)
  • Cheese (I recommend a Cheddar/Monterey Jack mix)
  • Cilantro
  • Lime


1. Cook chicken on a skillet, set aside (if you have a pre-cooked rotisserie chicken, skip that step and simply pull the chicken meat off the bone and set aside)

2. In a large pot, sauteé onion on olive oil for a few minutes. Add in celery and carrots and stir. Add in beans, hominy, and tomatoes. Next, pour in chicken broth and taco seasoning and chicken and mix. Let the soup simmer for 30 minutes.

3. Ladle a serving of soup into a bowl. Top with tortilla chips, avocado slices, sour cream (or Greek yogurt), and cheese. Sprinkle with cilantro and lime if you would like. Enjoy!

Hearty Miso Soup

First, let me start this post by saying I hope everyone had a wonderful holiday season…I know I did!

I did not go home for the holidays, but luckily my family came cross-country to spend their winter vacation with me in New York! I have never spent the holidays in NYC before and let me tell you it was quite festive. The colorful lights everywhere, the light snow on Christmas Eve…it put the whole family in the Christmas spirit!

I made this recipe the week before my family came into town and due to the hustle and bustle of Christmas and New Years the posting of this recipe was set aside in favor of museum tours and marathon brunches. But that does not mean it was left behind!


Miso soup is a delicious, light option for warming your insides during the freezing winter months. Traditionally, miso soup is extremely simple: miso broth, seaweed, tofu, and scallions. I decided to add some hearty goodness to this warming dish. I also made the flavor a little more spicy, and I must say this experiment went extremely well!


Hearty Miso Soup (makes 6 servings)


  • 1 package tofu, cubed
  • 2 Tbsp soy sauce
  • 1 Tbsp chili sauce (add less for milder spicy flavor)
  • 1/2 Tsp rice vinegar (optional)
  • 2 Tbsp olive oil
  • 2-3 Tbsp marinated ginger (chopped)
  • 1 package miso broth mix
  • 2 cups chicken broth
  • 1/2 onion, coarsely chopped
  • 1-2 bell peppers, coarsely chopped
  • 1/4 cup scallions, thinly chopped
  • Optional: Sriracha sauce


Mix soy sauce, chili sauce, rice vinegar, and ginger in a bowl. Add the cubed tofu and let the mixture marinate (I let it sit for 5-10 minutes, the marinating step doesn’t need to take long). In a saucepan, heat olive oil on medium to medium-high heat. Take tofu out of marinade and set the cubes gently onto the hot saucepan. Be careful because the marinade hitting the saucepan might splatter! Let tofu fry lightly on each side until golden brown, rotating the cubes as necessary. When golden, take off heat.

In a large pot, heat chicken broth, onions, and bell peppers. Add in miso soup mix and the rest of what’s left in the marinade bowl. Heat the soup mixture until the onions and bell peppers start to soften. Next, add tofu and scallions and let all the ingredients simmer together for another 5 minutes.

You can let the soup simmer as long as you’d like. The longer it simmers, the more the liquid boils off and the flavor intensifies. When you can’t wait any longer, carefully ladle yourself a hot bowl of this healthy soup and drizzle with Sriracha if you dare!