Quick Chicken Tortellini Soup

Name: Quick Chicken Tortellini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 to 5 servings
Ingredients: 2 cups shredded or chopped cooked chicken; 1 tablespoon (14g) butter; ½ large onion; 3 large cloves garlic; 2 large carrots; 2 celery ribs; 6 cups chicken broth; 9 ounces (about 2½ cups) refrigerated cheese tortellini; ¼ heaping teaspoon dried oregano; ¼ heaping teaspoon dried basil; 1 cup heavy cream; salt and pepper

User Reviews

5.0

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 to 5 servings
Calories
462 kcal
Course
Main Course
Cuisine
American

Quick Chicken Tortellini Soup

Jack Kelley

Report

This dreamy chicken tortellini soup with tender chunks of chicken, cheesy tortellini and rich and creamy broth is quick, easy, and perfect for chilly weeknight meals.

Share:

I Made This!

56 people made this

Print

16 people printed this

Save this

45 people saved this

Ingredients

Servings

2 cups shredded or chopped cooked chicken *
1 tablespoon (14g) butter salted or unsalted is fine
½ large onion diced, about ¾ cup
3 large cloves garlic minced or pressed
2 large carrots peeled and sliced
2 celery ribs sliced
6 cups chicken broth
9 ounces (about 2½ cups) refrigerated cheese tortellini
¼ heaping teaspoon dried oregano
¼ heaping teaspoon dried basil
1 cup heavy cream
salt and pepper

Add to Shopping List

Instructions

In a large pot, melt butter over medium heat. Add onions and cook for 3 to 5 minutes, until edges begin to turn translucent. Add garlic and cook for 30 seconds to one minute, until it just begins to turn golden.
Add carrots, celery, and broth. Bring to a simmer and cook for 20 minutes.
Add tortellini, oregano, and basil, and cook according to tortellini package instructions, until pasta is just al dente.
Add shredded or chopped chicken to the pot along with the heavy cream. Add salt and pepper to taste.
Cook until chicken is heated through. Serve and enjoy!

Notes

*To use uncooked chicken breasts, start with 1 pound of chicken, about 2 medium chicken breasts. While the soup cooks, cook the chicken in a separate pan.
Generously salt and pepper both sides of your chicken breasts.
Heat a medium skillet with a lid over medium-high heat. Grease with cooking spray or a light drizzle of olive oil. Place chicken breasts in the pan and cook for 2 to 3 minutes, until well-browned. Flip chicken and repeat. Once both sides are browned, add about 1/2-inch of filtered water to the bottom of the pan. Cover the pot and turn heat down to medium.
Cook for 8 to 10 minutes, until chicken is cooked through and an instant-read thermometer inserted into the center of the breasts reads 165°F (170°F if you’re going to shred the chicken). Check occasionally to make sure the water hasn’t all evaporated, adding more if necessary. Larger breasts will take longer to cook, so be sure to check for doneness before removing from heat.
Transfer chicken to a plate or bowl. Just before adding it to the soup, dice or shred the chicken breast.
Approximate nutritional information is for 5 servings.