Description
Creamy Chicken Tortellini Soup is a comforting and hearty soup featuring tender chicken, cheesy tortellini pasta, and fresh vegetables simmered in a flavorful broth enriched with heavy cream. Perfect for a cozy meal, this soup combines simple ingredients to create a rich and satisfying dish that’s easy to prepare in just 35 minutes.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small yellow onion, diced (about 1 cup)
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves garlic, minced
Seasoning & Thickener
- 1/4 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
Main Ingredients
- 4 cups low-sodium chicken broth
- 3 cups cooked diced chicken
- 1 (10 ounce) package refrigerated cheese tortellini pasta (about 3 cups)
- 1 cup heavy cream
Garnish
- Chopped fresh parsley, for garnishing
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Once the oil is heated, add in the diced onion, chopped carrots, celery, and minced garlic. Stir and cook until the vegetables are softened, about 5 minutes.
- Add Flour and Seasonings: Stir in the all-purpose flour, Italian seasoning, kosher salt, and freshly ground black pepper, mixing well to evenly coat the vegetables. This step helps to thicken the soup later.
- Add Broth and Simmer: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer to allow the flavors to meld.
- Cook Chicken and Tortellini: Add the cooked diced chicken and cheese tortellini to the pot. Cook for 10-15 minutes or until the tortellini is cooked through and the soup starts to thicken to a desired consistency.
- Finish with Cream: Stir in the heavy cream, blending it thoroughly into the soup. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the warm soup into bowls and garnish with chopped fresh parsley to add a bright, fresh flavor and a pop of color.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- Refrigerated tortellini cooks quickly; avoid overcooking to prevent sogginess.
- For a lighter version, use half-and-half instead of heavy cream.
- Freeze leftovers in an airtight container for up to 2 months; reheat gently to avoid curdling the cream.
- Adjust the thickness of the soup by using more or less flour and broth according to preference.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
