Creamy Chicken Tortellini Soup Recipe
This Creamy Chicken Tortellini Soup recipe is deliciously satisfying and seriously comforting! With stuffed, cheesy tortellini pasta, fresh vegetables, and juicy shredded chicken, it's a hearty soup that is perfect for any occasion.
Servings: 6 servings
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
- Heat the olive oil over medium heat in a large pot. Add the chopped onions and minced garlic; sauté for 2 minutes. Then, add the carrots and sauté for about 3–4 minutes until tender.1 Tablespoon olive oil, 1 yellow onion, 3 cloves garlic, 2 cups chopped carrots
- Sprinkle the flour over the vegetables. Stir continuously to create a roux, cooking for 1-2 minutes. This step thickens the soup.¼ cup all-purpose flour
- Add Italian seasoning, crushed red pepper, salt, and pepper. Add the chicken breast and chicken broth to the pot. Mix until well combined.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
- Bring the mixture to a gentle boil. Then, reduce the heat and let it simmer for 15-20 minutes. This allows the flavors to meld, and the chicken cooks thoroughly.
- Transfer the cooked chicken to a cutting board. Shred or chop the chicken. Add the chopped chicken and the cheese tortellini pasta to the soup pot. Let it simmer for 5-7 minutes.9 ounces refrigerated cheese tortellini pasta
- After simmering, reduce the heat to low. Pour in the heavy cream, grated parmesan cheese, and baby spinach leaves. Stir until the cheese is melted and the soup becomes creamy.¾ cup heavy cream, ½ cup freshly grated parmesan cheese, 1 cup fresh baby spinach leaves
- Remove the soup pot from the heat. Stir in fresh chopped parsley for a burst of color and freshness. Ladle the creamy chicken tortellini soup into bowls. Serve hot with crusty bread or a side salad for a wholesome and satisfying meal.2 Tablespoons fresh parsley
Notes
Storage
- Store: Once the soup has cooled to room temperature, store it in an airtight container and refrigerate it for up to 5 days. Reheat in the microwave for 2–5 minutes or on the stovetop until heated through.
- Freeze: Pasta dishes don't usually freeze well. If you plan to freeze this soup, omit the tortellini while cooking and cool it completely before freezing. Freezing in portions helps with reheating. Thaw the frozen soup overnight in the refrigerator, then microwave for 2–5 minutes until hot.
- This recipe is on page 84 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 421kcal | Carbohydrates: 28g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 1497mg | Potassium: 424mg | Fiber: 3g | Sugar: 4g | Vitamin A: 711IU | Vitamin C: 5mg | Calcium: 188mg | Iron: 2mg
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