Creamy Chicken Tortellini Soup Recipe

creamy chicken tortellini soup in dutch oven

Creamy Chicken Tortellini Soup Recipe

Warm up with this comforting creamy chicken tortellini soup. Packed with tender chicken, cheese-filled tortellini, and fresh veggies in a rich, flavorful creamy broth.

Course Soup

Cuisine American, Italian

Keyword chicken tortellini soup, tortellini soup recipe

Prep Time 10

Cook Time 25

Resting time 30

Total Time 1 5

Servings servings

Calories 464kcal

Author Ann Drake

Ingredients

4 tablespoons butter
1 cup celery (chopped)
1 cup carrots (shredded or chopped)
1 cup sweet onion (chopped)
1 tablespoon garlic (minced)
1/4 cup all purpose flour
32 oz. chicken stock
16 oz. half and half
2 cups chicken (chopped or shredded)
2 cups uncooked tortellini
large sprig of fresh thyme (optional)
1/2 cup shredded parmesan cheese
salt and pepper to taste

Instructions

In a large Dutch oven over medium heat, melt the 4 tablespoons butter.
Add the onion, celery, and carrots. Stir and cook for 5 minutes.
Add the garlic, and cook for 1 minute more.
Add the flour, and mix until all the flour is incorporated. Cook for 1-2 minutes.
Add the chicken stock.
Add the half and half.
Add the chicken.
Bring everything to a boil, stirring often.
Add the tortellini and stir.
Bring to a second boil. Bury the fresh thyme sprigs in the center of the soup.
Cover and turn off the heat.
Let sit on the stovetop for 30 minutes.
Remove the thyme and discard.
Before serving, add 1/2 cup shredded Parmesan cheese and stir well.
Taste the soup and if desired, add salt and pepper.

Notes

If you use well-seasoned chicken, there may not be any need for salt and pepper. Make sure to taste before adding.

Nutrition