Description
This creamy chicken tortellini soup is a comforting and hearty meal perfect for any day. It combines tender shredded chicken, cheese-filled tortellini, and fresh vegetables in a rich broth enhanced with aromatic herbs, garlic, and parmesan. Ready in about 40 minutes, it makes for a delicious and satisfying dish that is easy to prepare and loved by the whole family.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt (more to taste)
- 1/4 cup all-purpose flour (optional for thickening)
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 package (9 oz) cheese tortellini (fresh or refrigerated)
- 1 cup heavy cream (or half-and-half)
- 2 cups fresh spinach (optional)
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Sauté the Aromatics: Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables soften. Add the minced garlic and cook for an additional 1 minute to release the flavors.
- Season and Build Flavor: Stir in the dried thyme, oregano, salt, and black pepper. If you want a thicker soup, sprinkle the flour over the vegetables and cook for 1 to 2 minutes, stirring continuously to avoid lumps and cook off the raw flour taste.
- Add the Broth and Chicken: Pour in the chicken broth and bring the mixture to a gentle boil. Add the shredded chicken and let the soup simmer for about 10 minutes to meld the flavors together.
- Add Tortellini: Stir in the cheese tortellini and cook according to the package instructions, usually about 3 to 5 minutes, until the tortellini are tender but not overcooked.
- Stir in the Cream and Spinach: Reduce the heat to low. Add the heavy cream and fresh spinach. Heat gently without letting the soup boil to prevent the cream from curdling. Cook just until the spinach wilts.
- Finish with Parmesan: Stir in the grated parmesan cheese until it melts and fully incorporates into the soup. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and additional parmesan cheese if desired. Serve immediately for best flavor.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- For a gluten-free option, use gluten-free flour or omit the flour and use cornstarch as a thickener.
- Leftover cooked chicken such as rotisserie chicken works perfectly for this recipe to save time.
- Spinach is optional but adds a nice pop of color and nutrition.
- Make sure not to boil the soup after adding cream to avoid curdling.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken tortellini soup, creamy chicken soup, easy chicken soup, soup with tortellini, comfort food soup
