Name: Creamy Chicken Tortellini Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 6 cups chicken broth; 2 cups cooked shredded chicken; 1 package (9 oz) cheese tortellini; 1 cup heavy cream; 1 tsp dried Italian seasoning; Salt and pepper to taste; Fresh parsley, chopped

Description

This creamy chicken tortellini soup is a comforting and hearty meal perfect for any day of the week. Packed with tender shredded chicken, cheese-filled tortellini, and fresh vegetables in a rich, creamy broth, it’s easy to make in just 35 minutes. Garnished with fresh parsley, this delicious soup warms you from the inside out with every spoonful.

Ingredients

Scale

Main Ingredients

2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
6 cups chicken broth
2 cups cooked shredded chicken
1 package (9 oz) cheese tortellini
1 cup heavy cream
1 tsp dried Italian seasoning
Salt and pepper to taste

For Garnish

Fresh parsley, chopped

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Instructions

Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until the onions become translucent and fragrant, about 3-4 minutes.
Cook vegetables: Add the sliced carrots and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly softened but still retain some crunch.
Add broth and bring to boil: Pour in the 6 cups of chicken broth and increase the heat to bring the mixture to a boil, infusing the flavors together.
Add chicken and tortellini: Stir in the shredded cooked chicken and the cheese tortellini. Cook according to the tortellini package instructions, usually about 7-9 minutes, until the pasta is tender.
Finish with cream and seasoning: Lower the heat to a simmer and stir in the heavy cream, dried Italian seasoning, salt, and pepper. Allow the soup to simmer for 5 more minutes to fully heat through and thicken slightly.
Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot for a comforting meal.

Notes

Use pre-cooked shredded chicken or leftover rotisserie chicken to save time.
For a lighter version, substitute heavy cream with half-and-half or whole milk.
You can add spinach or kale in step 5 for extra greens.
If you prefer, use frozen tortellini but adjust cooking time accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.