Chicken Tortellini Soup
User Reviews
5
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Total Time
35 mins
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Servings
4 people
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Course
Main Course
Chicken Tortellini Soup
Description
This recipe starts by sautéing diced onion, chopped carrots, celery, and garlic in olive oil and butter to soften the vegetables and release their flavors. Seasonings including oregano, salt, and pepper complement the aromatics. Adding shredded cooked chicken enriches the soup and adds protein.
Chicken stock is then brought to a boil, followed by simmering with the addition of dry tortellini, which softens and absorbs the broth. A mixture of milk and flour is gradually added to thicken the soup, resulting in a creamy consistency without heavy cream.
The soup is garnished with fresh oregano and thyme, introducing fresh herbal notes. It is suitable as a warm, filling meal that combines protein, vegetables, and pasta in a single dish, perfect for cool days or when comfort food is desired.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 sweet onion diced, small
- 1/2 cup carrot chopped
- 1/2 cup celery chopped
- 2 garlic minced, cloves
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups chicken cooked shredded
- 5 cups chicken stock low-sodium
- 1 tortellini I used a dry tortellini, 8-ounce package, your favorite
- 1 cup milk or half and half
- 1 1/2 tablespoons flour
- oregano fresh, for garnish
- thyme fresh, for garnish
Instructions
- Heat a large pot over medium heat and add the olive oil and butter. Once the butter melts, add in the onion, carrots, celery, garlic, oregano, salt and pepper. Stir and cook until the veggies soften, about 5 to 6 minutes. Stir in the shredded chicken and cook for a minute or two. Add in the chicken stock and bring the mixture to a boil, then reduce it to a simmer. Add in the tortellini and cook it for 5 minutes.
- While the tortellini is cooking, fill a shaker cup with the milk. Add the flour to the milk and shake the cup for at least 30 seconds. After 5 minutes, stream in the milk slurry while stirring. Bring the soup back to a simmer and let it simmer for 10 or 15 minutes as it thickens.
- Taste it and season more with salt and pepper if you find it necessary. Sprinkle with fresh oregano and thyme and serve!
User Reviews
Overall Rating
5
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