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Creamy Chicken Tortellini Soup

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A comforting and hearty soup combining tender chicken, flavorful vegetables, and cheesy tortellini in a rich, creamy broth.

Ingredients

  • 1 Tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chopped carrots (about 4-5 medium carrots)
  • ¼ cup all-purpose flour
  • 2 teaspoons Italian seasoning
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 9 ounces refrigerated cheese tortellini pasta
  • ¾ cup heavy cream
  • ½ cup freshly grated parmesan cheese
  • 1 cup fresh baby spinach leaves
  • 2 Tablespoons fresh parsley, chopped

Instructions

  1. Sauté the vegetables: Heat the olive oil over medium heat in a large pot. Add the chopped onions and minced garlic; sauté for 2 minutes until the onions become translucent. Then, add the chopped carrots and sauté for an additional 3–4 minutes until they are tender.
  2. Create the roux: Sprinkle the flour over the sautéed vegetables. Stir continuously for about 1-2 minutes to create a roux, which will help thicken the soup.
  3. Add seasoning and chicken: Stir in the Italian seasoning, crushed red pepper, salt, and black pepper. Add the boneless chicken breasts and chicken broth to the pot. Mix until everything is well combined.
  4. Simmer the soup: Bring the mixture to a gentle boil. Once boiling, reduce the heat and let the soup simmer for 15-20 minutes. This allows the flavors to meld together and the chicken to cook through.
  5. Shred the chicken: After about 20 minutes, transfer the cooked chicken to a cutting board. Shred or chop the chicken into bite-sized pieces.
  6. Add tortellini: Return the shredded chicken to the pot and add the cheese tortellini. Let the soup simmer for another 5-7 minutes until the tortellini is cooked.
  7. Stir in cream and spinach: Once the tortellini is tender, reduce the heat to low. Pour in the heavy cream, grated parmesan cheese, and baby spinach leaves. Stir until the cheese melts and the soup is creamy.
  8. Finish with fresh herbs: Remove the pot from heat and stir in the freshly chopped parsley. Ladle the creamy chicken tortellini soup into bowls and serve hot.

Notes

For extra nutrition, consider adding peas or corn. Adjust seasonings according to taste.

Find it online: https://dishvela.com/easy-creamy-chicken-tortellini-soup/