Creamy Chicken Tortellini Soup
User Reviews
5
Creamy Chicken Tortellini Soup
Description
Creamy Chicken Tortellini Soup starts by sautéing onion, carrot, celery, and garlic to soften their flavors. Diced chicken breast is then cooked through in the pot, followed by adding chicken broth, half-and-half or heavy cream, cheese tortellini, bay leaves, thyme, and oregano. The mixture is brought to a gentle boil and simmered until the tortellini is tender, allowing flavors to blend while maintaining a creamy, rich broth.
The combination delivers a soup with a silky texture from the cream, balanced by the savory chicken and subtle herbal undertones. The cheese tortellini adds bite-sized pockets of richness amid the broth and vegetables.
This soup suits as a hearty main dish, perhaps served with crusty bread or a simple salad. It is a warming choice especially during cooler seasons, comfortably filling and flavorful.
Leftovers keep well refrigerated up to five days and reheat gently to maintain creaminess. Using pre-cooked or rotisserie chicken can reduce preparation time. Caution with freezing is advised as cream might alter texture upon thawing.
Ingredients
- 2 to 3 tablespoons olive oil
- 1 yellow onion peeled and diced small, medium
- 1 ½ cups carrot peeled and sliced into thin rounds (about 2 large carrots
- 1 cup celery diced small (about 2 large stalks)
- 3 to 4 garlic peeled and finely minced, cloves
- 1 pound chicken breast diced into bite-sized pieces, boneless skinless
- 64 ounces chicken broth reduced sodium, 8 cups
- 1 cup heavy cream half-and-half may be substituted
- 10 ounces cheese tortellini refrigerated
- 2 to 3 bay leaf
- ½ teaspoon thyme or 1 teaspoon fresh thyme, dried
- ½ teaspoon oregano or 1 teaspoon fresh oregano, dried
- 1 to 3 teaspoons salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 2 to 4 tablespoons parsley stems discarded, finely chopped; optional for garnishing, fresh, Italian flat-leaf leaves
- Parmesan Cheese optional for garnishing, freshly grated
Instructions
- To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high head for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 minute. Stir continuously.
- Add the chicken and sauté for about 5 minutes, or until chicken is cooked through. Stir and flip frequently to ensure even cooking. Tip - If using rotisserie chicken or leftover (already cooked) chicken, you'll add it later.
- Add the chicken broth, heavy cream, tortellini, bay leaves, thyme, oregano, and bring to a gentle boil. Simmer uncovered for about 6 to 7 minutes, or until tortellini is tender. Tip - If at any time the soup doesn't have as much broth as you'd like (tortellini have a way of absorbing a lot of liquid), don't be afraid to add additional chicken broth, heavy cream, or even water.
- Remove the bay leaves, add 1 teaspoon salt, pepper, stir, and taste the soup. Add additional salt, as desired. Tip - If the soup tastes at all flat, boring, or like it's missing something, it likely needs more salt so don't be afraid to add it. I easily add 3 to 4 teaspoons salt (total) in this recipe, but it's personal preference.
- Optionally garnish with fresh parsley, freshly grated Parmesan cheese, and serve immediately.
Notes
- Use shredded rotisserie, poached, or leftover chicken to save time and energy.
- Store soup airtight in the refrigerator and consume within five days.
- Reheat gently on stovetop or microwave to preserve texture and flavor.
- Freezing is not recommended due to potential changes in cream texture after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 351kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 80mg | 27% |
| Sodium | 860mg | 36% |
| Potassium | 519mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6539IU | 131% |
| Vitamin C | 5mg | 6% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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