Olive Oil: I used extra virgin olive oil, but feel free to use any vegetable oil of choice (such as sunflower oil, canola oil, avocado oil, etc.)

Veggies: I used a mix of onions, carrots, celery and garlic to add flavor and texture to the soup. However, you may also use other types of veggies if you prefer.

Cream: I’ve used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose intolerant, go ahead and use regular heavy cream instead.

Chicken Broth: I recommend using low-sodium chicken broth or chicken stock (since we are already going to be adding salt in later). You can either use homemade chicken broth or store-bought broth.

Tortellini: Since this is a recipe for tortellini soup, tortellini is a key ingredient. To keep this recipe gluten-free, I’ve used gluten-free tortellini, but if you are not Celiac or gluten-intolerant, regular tortellini will work too.

Chicken: You can either cook your own chicken using skinless chicken breasts or use rotisserie chicken for convenience too.

Condiments: I used salt and ground black pepper to season the soup, but you may also add in other seasonings such as garlic powder, onion powder, Italian seasoning, or even ground paprika if you want a kick of heat!

Storing: Ideally, it’s best to eat the chicken tortellini soup on the day it’s cooked. However, if there are any leftovers, simply place the chicken tortellini soup in an airtight container and store for up to 2 days. Reheat in a pot on the stovetop or in the microwave before eating.