Creamy Chicken Tortellini Soup

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Creamy Chicken Tortellini Soup

An easy soup recipe you can have on the table in just 30 minutes! Filled with juicy chicken, plenty of cozy vegetables, hearty tortellini and a delicious creamy broth.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 479kcal

Author: Nora from Savory Nothings

Ingredients

2 tablespoons butter
3 cups diced soup vegetables I do 1 medium onion, 2 medium carrots, 3 medium celery sticks - feel free to skip any you don’t like!
1 tablespoon minced garlic about 3 cloves if fresh
2 teaspoons Italian seasoning
garlic powder, onion powder, salt & pepper to taste
2 tablespoons flour
5-7 cups chicken broth see notes
3 cups shredded cooked chicken rotisserie chicken works great; see notes
1 (9- to 16-oz) package cheese tortellini see notes
½ cup heavy cream or more to taste
1 tablespoon cornstarch or more to taste
2 handfuls baby spinach
¼ cup grated parmesan

Instructions

Sauté vegetables: Melt butter in a large soup pot over medium heat. Add vegetables and cook until softened, about 6 minutes. Stir in minced garlic, seasoning and flour.
2 tablespoons butter, 3 cups diced soup vegetables, 1 tablespoon minced garlic, 2 teaspoons Italian seasoning, garlic powder, onion powder, salt & pepper, 2 tablespoons flour
Simmer: Pour in chicken broth and stir until flour is completely incorporated. Bring to a boil, then reduce the heat to a simmer. Cover and simmer for 5 minutes.
5-7 cups chicken broth
Add chicken and tortellini: Uncover, and stir in the shredded chicken and the tortellini. Simmer uncovered for another 5 minutes, or until the tortellini are done.
3 cups shredded cooked chicken, 1 (9- to 16-oz) package cheese tortellini
Finish soup: To finish, whisk the heavy cream and the cornstarch together and stir into the soup over medium-low heat. Stir in the baby spinach and parmesan. Very gently simmer for another 1-2 minutes, then serve.
½ cup heavy cream, 1 tablespoon cornstarch, 2 handfuls baby spinach, ¼ cup grated parmesan

Video

Notes

Broth amount: The amount of broth needed highly depends on how much of the tortellini you add, and how brothy you like your soup. When I make the soup with a full pound of tortellini, I definitely use almost 7 cups of broth! You can start with 5 cups and add more as needed.

Chicken: If you have raw chicken (chicken breast or thighs, bone-in works), you can simmer it in the soup with the vegetables. Keep in mind, it will take at least 15 minutes and up to 25-30 minutes for the chicken to cook through, depending on the chicken cut you use.

If you're using rotisserie or other shredded chicken, I highly recommend keeping it in larger chunks, because it will fall apart a little in the soup while simmering, too.

Tortellini: Depending on the hunger levels or number of people to feed, add more or less tortellini and adjust the broth to accommodate as described above!

Nutrition