Creamy Chicken Tortellini Soup Recipe
User Reviews
5
Creamy Chicken Tortellini Soup Recipe
Description
This soup starts by sautéing diced onion, garlic, and chopped carrots in olive oil before creating a roux with flour, which thickens the broth. Italian seasoning, crushed red pepper, salt, and pepper add herbal and subtle heat notes. Chicken breast cooks directly in the broth, infusing it with flavor while staying moist.
After cooking, chicken is shredded and combined back with cheese tortellini into the simmering soup, allowing the pasta to tenderize. Heavy cream and freshly grated Parmesan cheese make the soup creamy and savory, while fresh baby spinach leaves add a mild vegetal note and color.
The resulting soup is rich and comforting, with tender pieces of chicken, soft pasta, and a smooth, slightly spiced broth. It works well served on its own or with crusty bread for dipping.
Storing instructions note that the soup can be refrigerated up to 5 days and recommends freezing without tortellini to preserve pasta texture. Reheating is easy in microwave or stovetop.
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion chopped
- 3 garlic minced, cloves
- 2 cups carrot about 4-5 medium carrots, chopped
- ¼ cup all-purpose flour
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 pound chicken breast boneless, skinless
- 6 cups chicken broth
- 9 ounces cheese tortellini refrigerated pasta
- ¾ cup heavy cream
- ½ cup Parmesan Cheese freshly grated
- 1 cup spinach fresh baby leaves
- 2 Tablespoons parsley chopped, fresh
Instructions
- Heat the olive oil over medium heat in a large pot. Add the chopped onions and minced garlic; sauté for 2 minutes. Then, add the carrots and sauté for about 3–4 minutes until tender.
- Sprinkle the flour over the vegetables. Stir continuously to create a roux, cooking for 1-2 minutes. This step thickens the soup.
- Add Italian seasoning, crushed red pepper, salt, and pepper. Add the chicken breast and chicken broth to the pot. Mix until well combined.
- Bring the mixture to a gentle boil. Then, reduce the heat and let it simmer for 15-20 minutes. This allows the flavors to meld, and the chicken cooks thoroughly.
- Transfer the cooked chicken to a cutting board. Shred or chop the chicken. Add the chopped chicken and the cheese tortellini pasta to the soup pot. Let it simmer for 5-7 minutes.
- After simmering, reduce the heat to low. Pour in the heavy cream, grated parmesan cheese, and baby spinach leaves. Stir until the cheese is melted and the soup becomes creamy.
- Remove the soup pot from the heat. Stir in fresh chopped parsley for a burst of color and freshness. Ladle the creamy chicken tortellini soup into bowls. Serve hot with crusty bread or a side salad for a wholesome and satisfying meal.
Notes
- Store cooled soup in an airtight container in the refrigerator for up to 5 days.
- To freeze, omit tortellini during cooking and freeze the soup separately; thaw overnight before reheating.
- Reheat soup in microwave or on stovetop until hot throughout.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 110mg | 37% |
| Sodium | 1497mg | 62% |
| Potassium | 424mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 188mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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