Creamy Chicken Tortellini Soup
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 people
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Calories
549 kcal
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Course
Main Course
Creamy Chicken Tortellini Soup
Description
The soup begins by gently sautéing finely chopped carrots and onions in butter, developing subtle sweetness and aroma. Chicken breasts cook in low-sodium broth along with seasoning until tender, then are shredded to distribute protein through the soup. Meanwhile, a roux made from flour and butter is prepared separately and incorporated to thicken the base, creating a smooth, rich mouthfeel.
Addition of cheese tortellini cooks directly in the simmering broth, absorbing flavors while contributing a tender, cheesy element. Combining Parmesan cheese and heavy cream enriches the soup further, while fresh thyme adds a subtle herbal freshness. The result is a creamy, satisfying soup with varied textures from vegetables, chicken, and pasta.
This soup suits cooler days or as a hearty lunch. It reheats well and can be stored properly for several days.
Instructions note cooking times and layering of ingredients to ensure balanced flavors and proper texture without overcooking delicate pasta or dairy.
Ingredients
- 4 tablespoons butter divided, unsalted
- 1 carrot finely chopped
- 1 onion finely chopped
- 8 cups chicken broth low-sodium
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 2 chicken breast boneless, skinless
- 3 tablespoons all-purpose flour
- 2 cups cheese tortellini
- 1 cup Parmesan Cheese freshly grated
- 1 cup heavy cream room temperature
- 1 teaspoon thyme fresh leaves
Instructions
- In a large pot set over medium heat, add 1 tablespoon of the butter.
- Sauté the carrots and onions for 10 minutes, or until golden brown
- Add the chicken broth, salt, black pepper, and chicken breasts to the pot.
- Bring to boil, then simmer for 30 minutes, or until the chicken is cooked through.
- Meanwhile, prep the roux: Add the remaining 3 tablespoons of butter and all of the flour to a small pot set over low heat. Mix well with a whisk until combined and golden
- Once the chicken is cooked through, remove it from the pot, shred it with two forks, and set aside.
- Add the cooked roux to the large pot with the chicken broth and veggies and stir well.
- Add the tortellini and boil according to the instructions.
- Add the chicken back to the pot, then stir in the cheese, heavy cream, and thyme, and serve.
Notes
- Store the soup in an airtight container in the refrigerator and consume within 3 days.
- Cook the tortellini in the broth following package instructions to avoid overcooking and ensure tenderness.
- Prepare the roux separately over low heat to avoid lumps before incorporating it into the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 35g | 70% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 143mg | 48% |
| Sodium | 1039mg | 43% |
| Potassium | 708mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3007IU | 60% |
| Vitamin C | 4mg | 4% |
| Calcium | 254mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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