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Avatar photoDavis Janet

Creamy Chicken Tortellini Soup

This one-pot soup is a comforting, hearty meal combining tender shredded chicken, cheese tortellini, and aromatic vegetables in a velvety, creamy broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: Comfort Food, Italian-American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Butter (Fat)
  • 1 tbsp Olive oil (Fat)
  • 1 medium Medium onion, diced (Aromatics)
  • 3 cloves Garlic, minced (Aromatics)
  • 2 medium Medium carrots, sliced (Aromatics)
  • 2 stalks Celery stalks, sliced (Aromatics)
  • 1 tsp Dried thyme (Seasoning)
  • 1 tsp Dried oregano (Seasoning)
  • 0.5 tsp Black pepper (Seasoning)
  • 1 tsp Salt (plus more to taste) (Seasoning)
  • 0.25 cup All-purpose flour (optional for thickening) (Seasoning)
  • 6 cups Chicken broth (Soup Base)
  • 2 cups Cooked shredded chicken (rotisserie or leftover) (Soup Base)
  • 1 package (9 oz) Cheese tortellini (fresh or refrigerated) (Soup Base)
  • 1 cup Heavy cream (or half-and-half) (Finishing)
  • 2 cups Fresh spinach (optional) (Finishing)
  • 0.5 cup Grated parmesan cheese (Finishing)
  • 1 tbsp Fresh parsley (for garnish) (Garnish)

Equipment

  • large pot one-pot method

Method
 

  1. Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened. Add the garlic and cook for 1 minute more.
  2. Stir in thyme, oregano, salt, and black pepper. If you prefer a thicker soup, sprinkle the $1/4text{ cup}$ flour over the vegetables and cook for 1–2 minutes, stirring continuously to create a roux.
  3. Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken and let the soup simmer for about 10 minutes to deepen the flavor.
  4. Stir in the tortellini and cook according to package instructions, usually 3–5 minutes, until just tender. Avoid overcooking to prevent mushy pasta.
  5. Reduce the heat to low. Add the heavy cream and spinach. Let the soup gently heat through without boiling to prevent curdling.
  6. Stir in the grated parmesan until melted and incorporated. Taste and adjust seasoning if necessary.
  7. Ladle into bowls and garnish with fresh parsley and additional parmesan if desired.

Notes

Do not freeze the soup with the tortellini or cream; freeze the broth base and add fresh tortellini and cream when reheating. To ensure a creamy finish, add the heavy cream and parmesan on low heat or off the heat to prevent curdling. If a thicker soup is desired, use the $1/4text{ cup}$ of flour to create a roux in Step 2.