Creamy Chicken Tortellini Soup
User Reviews
5
2 reviews
Excellent
Creamy Chicken Tortellini Soup
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Creamy chicken tortellini soup is easy to make comforting soup perfect for cold winter nights. Loads of vegetables, juicy shredded chicken, and cheese-stuffed tortellini in a creamy rich savory broth, made in 30 minutes.
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Ingredients
- 1 ¼ pounds chicken breast 2 large breasts, boneless
- 1 ½ teaspoon Italian seasoning
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 carrot diced
- 6 cups chicken stock or chicken broth
- 10 oz cheese tortellini I used dried tortellini, refrigerated
- 1 teaspoon hot sauce
- 2 teaspoons Worcestershire sauce
- salt to taste
- black pepper to taste
- ⅓ cup heavy cream
- 1 cup spinach fresh
- 2 tablespoons parsley fresh
Instructions
- Season and cook the chicken: season chicken breast with Italian seasoning. Heat olive oil in a Dutch oven or pot. Sear and cook chicken on medium heat until browned and cooked through on both sides.
- Remove chicken breasts from the pot and rest it on a plate for a couple of minutes. Then shred the chicken breast.
- Make the soup: melt butter in the same pot. Saute onion and celery until softened. Then add garlic and sauté for a minute. Saute carrots in.
- Pour chicken broth into the pot. Wait for the broth to come to a boil. Add in tortellini and cook until pasta is al dente. Follow package instructions for cooking time. If using refrigerator tortellini, you might have to cook for less time. I used the dried tortellini variety and it cooks for 5 minutes.
- Add shredded chicken. Add seasoning salt and pepper to taste.
- Add hot sauce, Worcestershire sauce, and heavy cream.
- Stir and let it heat through.
- Stir in the spinach, and wait until the spinach begins to wilt (just cooked). Turn off the heat.
- Serve immediately garnished with parsley.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- You can use fresh, frozen, or dried tortellini to make the soup.
- Do not overcook tortellini pasta. Refrigerated tortellini would require 2-3 minutes, frozen pasta would require 4-5 minutes to cook, and dried tortellini pasta may require 8-10 minutes.
- If using raw chicken, it’s crucial to sear and brown the chicken first. This will enhance taste and flavor.
- Use rotisserie chicken or leftover roasted chicken instead of raw chicken to save time on meal prep.
- Hot sauce and Worcestershire sauce are used to further enhance the flavor of the soup. Hot sauce does not make the soup spicy.
- Do not let the soup boil once cream is added, it will split.
- Some prefer to serve the soup with Parmesan rind (hard coating outside of the parmesan cheese block. It’s added to deepen the flavor of the soup, it’s discarded when you eat the soup.
Nutrition Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
34g
(11%)
Protein
34g
(68%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.2g
(10%)
Cholesterol
106mg
(35%)
Sodium
684mg
(29%)
Potassium
600mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
2636IU
(53%)
Vitamin C
7mg
(8%)
Calcium
122mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 34g | 68% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 684mg | 29% |
| Potassium | 600mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2636IU | 53% |
| Vitamin C | 7mg | 8% |
| Calcium | 122mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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