Creamy Chicken Tortellini Soup
A hearty chicken tortellini soup featuring tender chicken, creamy broth, and savory herbs, perfect for a comforting meal.
Ingredients
- ¼ cup butter
- 1 onion (diced)
- ¼ cup all-purpose flour
- 1 teaspoon poultry seasoning
- ½ teaspoon dried rosemary
- 5 cups chicken broth
- 2 ribs celery (diced)
- 2 carrots (diced)
- 1 large potato (peeled & diced)
- 1 bay leaf
- 2 cups cooked chicken (shredded)
- 19 ounces cheese tortellini
- ½ cup heavy cream
- 1 cup frozen peas
Instructions
- Heat butter in a large pot over medium heat and cook onions until soft, about 3-4 minutes.
- Add flour and seasonings (poultry seasoning, dried rosemary) and cook 1 minute more.
- Stir in chicken broth a bit at a time, whisking until smooth after each addition.
- Add celery, carrots, potatoes, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 17 minutes or until vegetables are tender.
- Stir in the cooked chicken, tortellini, and heavy cream, simmer an additional 5 minutes uncovered or until tortellini is cooked through.
- Stir in peas, discard bay leaf and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.
Video
Notes
- For the most tender chicken, I usually use leftover rotisserie chicken or pre-cooked chicken breast, which saves a lot of time and adds great flavor.
- If your soup appears too thin, you can thicken it by mashing some of the cooked potatoes against the side of the pot, releasing their starch into the broth. Alternatively, mix a tablespoon of cornstarch with a bit of cold water before stirring it into the simmering soup.
- To ensure proper food safety, make sure any chicken added to the soup reaches an internal temperature of 165°F (74°C).
- This chicken tortellini soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of extra broth or water if it's too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your soup appears too thin, you can thicken it by mashing some of the cooked potatoes against the side of the pot, releasing their starch into the broth. Alternatively, mix a tablespoon of cornstarch with a bit of cold water before stirring it into the simmering soup.
- To ensure proper food safety, make sure any chicken added to the soup reaches an internal temperature of 165°F (74°C).
- This chicken tortellini soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of extra broth or water if it's too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.