Creamy Chicken Tortellini Soup
User Reviews
4.9
Creamy Chicken Tortellini Soup
Description
Creamy Chicken Tortellini Soup is prepared by first sautéing chopped onion, carrot, and celery until softened and slightly browned, creating a savory base. Fresh garlic and thyme are added next along with an optional splash of white cooking wine to enhance flavor complexity. The broth simmers with whole chicken breasts until tender, then the chicken is shredded and returned to the pot. Heavy cream and shredded Parmesan cheese enrich the broth, providing a velvety texture and mild, savory richness. Cheese tortellini cooks briefly in the soup, adding a chewy, filled pasta component that complements the shredded chicken and vegetables. Freshly cracked black pepper seasons the mixture, and parsley sprinkled on top provides a fresh, herbaceous finish. This soup suits warming lunches or dinners and reheats well, though freezing is not recommended.
Ingredients
- 1 tbsp olive oil
- 1 brown onion chopped, or white onion
- 1 carrot chopped
- 1 celery sliced, stick
- salt to taste
- 2 tsp garlic minced
- 2 thyme large sprigs, fresh
- ¼ cup white cooking wine optional
- 4 cups chicken broth low sodium
- 2 chicken breast
- ½ lb cheese tortellini
- ¾ cup heavy cream
- ¼ cup Parmesan Cheese shredded
- black pepper to taste, cracked
- parsley for serving, chopped
Instructions
- In a large lidded pot, heat the olive oil over a medium high heat. Add the onion, carrot and celery with a pinch of salt and cook for 6-8 minutes until soft, and just starting to turn brown.
- Stir in the garlic and the thyme sprigs. Cook for a minute more until the garlic is aromatic, and add the white wine, if using. Allow to bubble for a further minute to cook off the alcohol.
- Add the chicken broth and bring to a simmer. Add the chicken breasts, put the lid on and reduce the heat to low. Allow the chicken breasts to cook for 15 to 20 minutes, or until just cooked through.
- Remove the chicken breasts from the pot and shred the meat with two forks. Remove the thyme sprigs. Stir the heavy cream, shredded parmesan and some cracked black pepper into the pot and turn the heat up to medium.
- Add the tortellini and cook for 2 minutes. Return the shredded chicken and season to taste with more salt and pepper while the chicken heats through. Serve with chopped parsley.
Notes
- Dried thyme can be used in place of fresh thyme if necessary, using about half the amount.
- Leftovers reheat well on the stovetop; store refrigerated for up to 3 days.
- This soup does not freeze well, so consume within a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 34g | 11% |
| Protein | 41g | 82% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 149mg | 50% |
| Sodium | 574mg | 24% |
| Potassium | 780mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3315IU | 66% |
| Vitamin C | 6mg | 7% |
| Calcium | 217mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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