Creamy Chicken Tortellini Soup
User Reviews
5
Creamy Chicken Tortellini Soup
Description
This Creamy Chicken Tortellini Soup brings together a classic combination of diced chicken, root vegetables, and cheese tortellini enriched with heavy cream. The recipe starts by sweating onions in butter, then uses a flour-based roux to thicken the broth, lending the soup a creamy consistency. Vegetables including celery, carrots, and potato are simmered until tender, imparting subtle sweetness and body. Adding cheese tortellini near the end cooks it just right without over-softening. Green peas add pops of color and a gentle sweetness as they warm through. The layering of poultry seasoning and dried rosemary adds aromatic depth without overpowering the soup.
The texture is a blend of creamy soup base with chunks of tender chicken and vegetables alongside soft tortellini, giving each spoonful variety. Well-seasoned with salt and black pepper, the soup rests briefly before serving to complete the melding of flavors. It works well as a satisfying main dish on its own or alongside fresh bread.
For best results, if freezing leftovers, cook tortellini separately to avoid it becoming mushy, and add it fresh upon reheating. Substituting smoked sausage for chicken or green beans for peas are suitable variations supported by the recipe notes.
Ingredients
- ¼ cup butter
- 1 onion diced
- ¼ cup all-purpose flour
- 1 teaspoon poultry seasoning
- ½ teaspoon rosemary dried
- 5 cups chicken broth
- 2 ribs celery diced
- 2 carrot diced
- 1 large potato peeled & diced
- 1 bay leaf
- 2 cups chicken or shredded chicken, cooked, chopped
- ⅔ cup heavy whipping cream
- 6 ounces cheese tortellini or frozen cheese tortellini, refrigerated
- ⅓ cup green peas thawed, or green beans, frozen
- salt to taste
- black pepper to taste
Instructions
- Heat butter in a large pot over medium heat and cook onions until soft, about 3-4 minutes.
- Add flour and seasonings and cook 1 minute more.
- Stir in broth a bit at a time whisking until smooth after each addition.
- Add celery, carrots, potatoes, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 17 minutes or until vegetables are tender.
- Stir in the chicken, tortellini, and cream, simmer an additional 5 minutes uncovered or until tortellini is cooked through.
- Stir in peas, discard bay leaf and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.
Notes
- Use fresh or frozen tortellini; pre-cook dried tortellini separately to prevent over-softening if planning to freeze or store leftovers.
- Substitute smoked or cooked Italian sausage for chicken if desired.
- If green peas are unwanted, green beans can replace them but may require longer cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378 | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 978mg | 41% |
| Potassium | 452mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4168IU | 83% |
| Vitamin C | 20mg | 22% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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