Quick Chicken Tortellini Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 to 5 servings
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Calories
462 kcal
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Course
Main Course
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Cuisine
American
Quick Chicken Tortellini Soup
Description
Quick Chicken Tortellini Soup starts with sautéed onions and garlic cooked in butter until soft and fragrant. Carrots and celery are added along with chicken broth and simmered to tenderize the vegetables. Cheese tortellini and dried herbs such as oregano and basil are cooked in the broth until the pasta is al dente.
Shredded or chopped cooked chicken is added toward the end along with heavy cream to create a creamy, rich broth. Salt and pepper season the soup before serving, ensuring a balanced, mild flavor that highlights the ingredients. The result is a comforting soup with tender pieces of chicken and pasta in a vegetable-enhanced, slightly creamy base.
This soup pairs well with a crusty bread or a light salad and can be made ahead by cooking the chicken separately if starting with raw chicken breasts. The creamy addition of heavy cream adds smoothness without overpowering the broth's fresh vegetable flavors.
When using raw chicken breasts, sear and poach separately before adding to soup for best results.Cook tortellini just until al dente with the vegetables to prevent overcooking.Season to taste with salt and pepper after adding cream to balance flavors.
Ingredients
- 2 cups cooked chicken shredded or chopped
- 1 tablespoon butter salted or unsalted is fine, 14g
- ½ onion diced, about ¾ cup, large
- 3 garlic minced or pressed, large cloves
- 2 carrot peeled and sliced, large
- 2 celery sliced, ribs
- 6 cups chicken broth
- 9 ounces cheese tortellini refrigerated, about 2.5 cups
- ¼ heaping teaspoon oregano dried
- ¼ heaping teaspoon basil dried
- 1 cup heavy cream
- salt
- black pepper
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
- If starting with raw chicken breasts, sear them in a skillet then poach in water until cooked through before shredding and adding to the soup.
- Cook the tortellini with the vegetables only until just al dente to avoid mushy pasta.
- Adjust salt and pepper seasoning after adding the cream to balance the soup's flavor.
- The recipe yields about 5 servings, making it suitable for families or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 5 servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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