Description
This Creamy Chicken Tortellini Soup is a cozy and flavorful dish made with tender chicken, cheese tortellini, hearty vegetables, and herbs in a rich, creamy broth. It’s the perfect comfort food for chilly days.
Ingredients
- Chicken breast, diced into bite-sized pieces
- Fresh or frozen cheese tortellini
- Low-sodium chicken broth
- Heavy cream
- Yellow onion, diced
- Carrots, sliced into rounds
- Celery stalks, chopped
- Garlic, minced
- Dried Italian seasoning
- Dried basil
- Dried oregano
- Salt and black pepper to taste
- Olive oil
- All-purpose flour
- Optional Add-ins:
- Fresh baby spinach
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season diced chicken breast with salt, pepper, and Italian seasoning.
3. Add chicken to the hot oil and cook for 5-6 minutes until golden brown and cooked through. Remove chicken from the pot and set aside.
4. In the same pot, add diced onion, carrots, and celery. Cook for 4-5 minutes until the vegetables begin to soften.
5. Add minced garlic and cook for another minute until fragrant.
6. Sprinkle flour over the vegetables and stir to combine, cooking for 1 minute.
7. Gradually pour in the chicken broth while whisking to prevent lumps from forming.
8. Add heavy cream, dried basil, dried oregano, and additional salt and pepper to taste.
9. Bring the mixture to a gentle simmer and let it thicken for 3-4 minutes.
10. Return the cooked chicken to the pot and stir to combine.
11. Add cheese tortellini to the simmering soup and cook according to package directions (3-5 minutes for fresh, 7-9 minutes for frozen).
12. Stir in fresh spinach during the last minute of cooking, if using.
13. Taste and adjust seasonings as needed. Serve hot, optionally topped with grated Parmesan and chopped fresh parsley.
Notes
For a thicker soup, you can add more flour or reduce the broth slightly.
Fresh tortellini cooks faster than frozen—be careful not to overcook.
Add red pepper flakes for a hint of spice.
Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop.