Creamy Chicken Tortellini Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course, Soup
Creamy Chicken Tortellini Soup
Description
This soup begins by lightly cooking diced sweet onion, sliced carrots, and diced celery in butter until tender, developing a flavorful base. Garlic and Italian seasoning are added briefly for aroma, followed by whisking in flour to create a roux that thickens the soup. Dry white wine deglazes the pot, lifting browned bits to enhance the flavor profile. Chicken stock and a bay leaf are simmered with the mixture to develop depth.
Shredded rotisserie chicken and refrigerated three-cheese tortellini join the pot and cook until the pasta is tender. Then, heavy cream and frozen peas are stirred in along with freshly squeezed lemon juice and chopped parsley, adding richness, sweetness, and fresh brightness to the soup. The final seasoning adjusts salt and pepper to taste before serving.
This soup is delicious served hot as a main course, combining protein, vegetables, and pasta in a creamy broth balance. The lemon juice and parsley provide a lift that lightens the richness without overpowering it, making it satisfying yet approachable.
Ingredients
- ¼ cup butter unsalted
- 1 sweet onion diced
- 3 carrot peeled and sliced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- ¼ cup all-purpose flour
- ¼ cup white wine dry
- 6 cups chicken stock
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cups rotisserie chicken leftover, shredded
- 1 (9-ounce) package three cheese tortellini refrigerated
- ½ cup heavy cream
- ½ cup green peas frozen
- 1 tablespoons lemon juice freshly squeezed
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
- Stir in chicken and tortellini and cook until tender, about 4-5 minutes.
- Stir in heavy cream, peas, lemon juice and parsley until heated through, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
5
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