Creamy Chicken Tortellini Soup Recipe
This creamy chicken tortellini soup is the ultimate comfort food with tender chicken, pillowy cheese tortellini, and vegetables in a velvety broth. Ready in just 30 minutes, it’s hearty, cozy, and perfect for busy weeknights or family dinners.
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Servings: 6
Calories: 410kcal
Cost: $15
Equipment
- Dutch oven or large soup pot
- Wooden Spoon
- Sharp knife
- Cutting board
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast diced
- 9 oz cheese tortellini fresh or frozen
- 2 cups chicken broth low-sodium
- 1 cup heavy cream
- 1 medium yellow onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
Seasonings & Herbs
- 1 teaspoon Italian seasoning
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoon olive oil
- 2 tablespoon all-purpose flour
Optional Add-ins
- 2 cups baby spinach fresh
- 0.5 cup Parmesan cheese grated
- 1 tablespoon parsley chopped
Instructions
- Heat olive oil in a Dutch oven. Season chicken and cook until golden brown. Remove and set aside.
- Sauté onion, carrots, and celery until softened. Add garlic and cook for 1 minute.
- Stir in flour and cook for 1 minute, stirring constantly to form a roux.
- Slowly whisk in chicken broth and cream. Add seasonings and bring to a simmer.
- Return cooked chicken to the pot and simmer for 5 minutes.
- Add tortellini and cook until tender, according to package instructions.
- Stir in baby spinach and Parmesan cheese. Adjust seasoning and serve hot with parsley garnish.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 320g | Calories: 410kcal | Carbohydrates: 32g | Protein: 28g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 890mg | Potassium: 620mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4600IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 3mg