Creamy Chicken Tortellini Soup
A comforting bowl of creamy chicken tortellini soup, featuring tender chicken, rich cream, and appealing tortellini—perfect for a cozy meal.
Ingredients
Main Ingredients
- 1 Tablespoon olive oil For sautéing
- 1 large yellow onion, chopped Add a sweet flavor
- 3 cloves garlic, minced Enhances flavor
- 2 cups chopped carrots About 4-5 medium carrots
- ¼ cup all-purpose flour For thickening the soup
- 2 teaspoons Italian seasoning Adds depth of flavor
- ½ teaspoon crushed red pepper Can adjust for spice preference
- ½ teaspoon salt To taste
- ¼ teaspoon ground pepper To taste
- 1 pound boneless, skinless chicken breasts Main protein source
- 6 cups chicken broth Base of the soup
- 9 ounces refrigerated cheese tortellini pasta Adds texture
- ¾ cup heavy cream Adds creaminess
- ½ cup freshly grated parmesan cheese For richness
- 1 cup fresh baby spinach leaves For freshness
- 2 Tablespoons fresh parsley, chopped For garnish
Instructions
Preparation
- Start by heating the olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onions and minced garlic. Sauté for about two minutes until the onions become translucent.
- Add the chopped carrots to the pot and sauté for another three to four minutes until they are tender but still slightly crisp.
- Sprinkle the flour over the sautéed vegetables, stirring continuously for one to two minutes to create a roux.
- Incorporate the Italian seasoning, crushed red pepper, salt, and ground pepper, stirring well to combine.
- Add the boneless chicken breasts and pour in the chicken broth. Mix well and bring to a gentle boil.
- Once boiling, reduce the heat and let it simmer for 15-20 minutes until the chicken is thoroughly cooked.
- Transfer the cooked chicken to a cutting board, shred or chop and return it to the pot along with the tortellini. Simmer for another five to seven minutes until the tortellini is tender.
- Lower the heat and stir in the heavy cream and parmesan cheese until the cheese melts.
- Toss in the spinach leaves and stir until they wilt slightly. Remove from heat and add fresh parsley for garnish.
Notes
Serve the soup with crusty bread or a fresh side salad. Leftovers can be reheated for a delightful meal the next day.