Description
This creamy Chicken Tortellini Soup is a comforting and hearty meal perfect for any day. It features tender shredded chicken, cheese tortellini, fresh vegetables, and a rich broth thickened with a touch of cream and parmesan. Ready in just 40 minutes, this soup strikes a perfect balance of flavors and textures, making it an ideal lunch or dinner option.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt (more to taste)
- 1/4 cup all-purpose flour (optional for thickening)
- 6 cups chicken broth
Protein & Pasta
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 package (9 oz) cheese tortellini (fresh or refrigerated)
Dairy & Greens
- 1 cup heavy cream (or half-and-half)
- 2 cups fresh spinach (optional)
- 1/2 cup grated parmesan cheese
Garnish
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Sauté the Aromatics: Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened, then add the minced garlic and cook for an additional 1 minute until fragrant.
- Season and Build Flavor: Stir in the dried thyme, oregano, salt, and black pepper. If you want a thicker soup, sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring continuously to form a light roux.
- Add the Broth and Chicken: Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken, then reduce heat and let the soup simmer for about 10 minutes to allow flavors to meld.
- Add Tortellini: Stir in the cheese tortellini and cook according to package instructions, usually 3–5 minutes, until just tender but not overcooked.
- Stir in the Cream and Spinach: Lower the heat to low, then add the heavy cream and fresh spinach. Gently heat through without boiling to prevent the cream from curdling and to allow the spinach to wilt.
- Finish with Parmesan: Stir in the grated parmesan cheese until melted and fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and additional parmesan cheese if desired. Serve warm and enjoy!
Notes
- Use rotisserie chicken for a quick and flavorful protein addition.
- Fresh tortellini cooks faster and has a tender texture compared to frozen or dried.
- To make the soup thicker, don’t skip the flour step; it helps create a creamy texture.
- Spinach is optional but adds a nice pop of color and nutrients.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but be careful to heat gently.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; pasta may absorb liquid so you can add extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken tortellini soup, creamy chicken soup, easy chicken soup recipe, tortellini soup, quick dinner soup, comforting soup
