There’s nothing quite like a warm, creamy Asiago chicken and mushroom tortellini soup to bring comfort and satisfaction to your day. This rich and flavorful dish combines tender chicken, earthy mushrooms, cheesy tortellini, and a velvety Asiago-infused broth to create a meal that is both hearty and indulgent.
Perfect for cold evenings, cozy family dinners, or meal prepping, this soup offers restaurant-quality flavor while being easy to prepare at home. The combination of creamy broth, melted cheese, and aromatic herbs makes every spoonful absolutely irresistible.
Let’s dive into this delicious and creamy delight, exploring the recipe, tips, variations, and everything you need to make it perfect every time!
Why You’ll Love This Creamy Asiago Chicken and Mushroom Tortellini Soup
- Rich and Creamy Texture – A luxurious broth infused with Asiago cheese.
- Packed with Flavor – The perfect balance of garlic, thyme, Dijon mustard, and wine.
- Hearty and Filling – Loaded with protein, pasta, and wholesome ingredients.
- Customizable – Swap ingredients to make it gluten-free, vegetarian, or extra cheesy.
- Perfect for Meal Prep – Easy to store and reheat for busy weeknights.
Ingredients for Creamy Asiago Chicken and Mushroom Tortellini Soup
Here’s everything you need to create this warm, comforting soup:
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Oil or butter | 2 tbsp |
| Mushrooms, sliced | 8 oz |
| Onion, diced | 1 small |
| Garlic, chopped | 2 cloves |
| Fresh thyme, chopped | 1 tsp |
| All-purpose flour (or rice flour for gluten-free) | ¼ cup |
| White wine (or broth) | ½ cup |
| Chicken broth | 4 cups |
| Boneless, skinless chicken breasts or thighs | ½ lb |
| Cheese tortellini (gluten-free if needed) | 8 oz |
| Heavy cream | ½ cup |
| Dijon mustard | 1 tbsp |
| Asiago cheese, grated | ½ cup |
| Salt and black pepper | To taste |
Step-by-Step Guide to Making Creamy Asiago Chicken and Mushroom Tortellini Soup
1. Sauté the Vegetables
- In a large pot, heat 2 tbsp oil or butter over medium heat.
- Add the sliced mushrooms and diced onion, cooking until the mushrooms are golden brown and the onion is soft (5-7 minutes).
- Stir in the chopped garlic and fresh thyme, cooking for 1 more minute until fragrant.
2. Create the Roux
- Sprinkle ¼ cup flour over the vegetables, stirring constantly to avoid lumps.
- Cook for 2-3 minutes until the flour is lightly golden and incorporated.
3. Deglaze the Pot
- Pour in ½ cup white wine (or broth), scraping the bottom of the pot to release any flavorful browned bits.
- Simmer for a few minutes until the liquid reduces slightly.
4. Add the Broth and Chicken
- Stir in 4 cups of chicken broth and bring the mixture to a boil.
- Add the chicken breasts (or thighs), then reduce the heat to a simmer.
- Cook until the chicken is fully cooked and tender, about 15-20 minutes.
5. Shred the Chicken
- Remove the cooked chicken from the pot.
- Using two forks, shred the chicken into bite-sized pieces and set aside.
6. Cook the Tortellini
- Add 8 oz cheese tortellini to the pot and cook according to package instructions (7-9 minutes).
7. Add Cream and Cheese
- Reduce the heat to low and stir in:
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- ½ cup grated Asiago cheese
- Shredded chicken
- Mix well until the cheese is melted and the soup is creamy.
8. Season and Serve
- Taste the soup and adjust seasoning with salt and black pepper as needed.
- Ladle into bowls and garnish with extra Asiago cheese or fresh thyme if desired.
Health Benefits of Creamy Asiago Chicken and Mushroom Tortellini Soup
1. High in Protein
- Chicken and cheese provide protein, which helps with muscle repair and keeps you full longer.
2. Nutrient-Rich Mushrooms
- Mushrooms are packed with B vitamins, antioxidants, and fiber, which support immune health.
3. Calcium and Bone Health
- Asiago cheese and cream provide calcium, which is essential for strong bones.
4. Comfort Food Without Excess Calories
- While creamy, this soup is balanced and nutrient-dense, making it a satisfying yet wholesome meal.
Expert Tips for the Best Asiago Chicken and Mushroom Tortellini Soup
1. Use Freshly Grated Asiago Cheese
- Freshly grated cheese melts better than pre-packaged shredded cheese.
2. Don’t Overcook the Tortellini
- Cook the tortellini just until tender to avoid a mushy texture.
3. Use High-Quality Broth
- A rich, homemade broth or high-quality store-bought broth enhances the flavor.
4. Add Extra Veggies
- For more nutrition, add spinach, kale, or bell peppers.
5. Let the Soup Rest Before Serving
- Letting the soup sit for 5 minutes allows the flavors to deepen.
Variations of Creamy Asiago Chicken and Mushroom Tortellini Soup
1. Low-Carb Version
- Swap tortellini for zucchini noodles or cauliflower rice.
2. Vegetarian Version
- Use vegetable broth and replace chicken with white beans or tofu.
3. Extra Cheesy Soup
- Add mozzarella or Parmesan for an even richer taste.
4. Spicy Kick
- Add red pepper flakes or cayenne pepper for heat.
5. Dairy-Free Option
- Use coconut cream and dairy-free cheese alternatives.
How to Store and Reheat Asiago Chicken and Mushroom Tortellini Soup
1. Refrigerating Leftovers
- Store in an airtight container in the fridge for up to 3 days.
2. Freezing for Later
- Freeze soup without the tortellini for up to 3 months.
- Add fresh tortellini when reheating.
3. Reheating Instructions
- Stovetop: Heat on low until warmed through.
- Microwave: Heat in 1-minute intervals, stirring between each.
Frequently Asked Questions
1. Can I use a different cheese instead of Asiago?
Yes! Parmesan, Gruyère, or Pecorino work well.
2. What type of mushrooms should I use?
Cremini, white button, or shiitake mushrooms are great options.
3. Can I use frozen tortellini?
Absolutely! Just adjust the cooking time accordingly.
4. How do I make the soup thicker?
Add an extra tablespoon of flour or let it simmer longer to reduce.
5. Can I make this in a slow cooker?
Yes! Cook everything except the tortellini and dairy for 6 hours on low, then add tortellini and cream in the last 30 minutes.
6. Is this soup kid-friendly?
Yes! The creamy, cheesy flavors are appealing to kids.
Final Thoughts & Call to Action
This creamy Asiago chicken and mushroom tortellini soup is the ultimate comfort food, perfect for chilly nights or family gatherings. It’s rich, flavorful, and easy to customize, making it a go-to meal for any occasion.
Print
Creamy Asiago Chicken and Mushroom Tortellini Soup: A Hearty Delight
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
This Creamy Asiago Chicken and Mushroom Tortellini Soup is a rich, hearty, and comforting dish, perfect for chilly evenings or when you need a warm, satisfying meal. With tender chicken, savory mushrooms, cheesy tortellini, and a velvety Asiago-infused broth, this soup is a restaurant-quality meal you can easily make at home. The combination of garlic, thyme, white wine, and heavy cream creates an indulgent depth of flavor that will make this soup a family favorite.
Ingredients
- 2 tablespoons oil or butter
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped
- ¼ cup all-purpose flour (or rice flour for gluten-free)
- ½ cup white wine (or chicken broth)
- 4 cups chicken broth
- ½ pound boneless, skinless chicken breasts or thighs
- 8 ounces cheese tortellini (gluten-free if needed)
- ½ cup heavy whipping cream
- 1 tablespoon Dijon mustard
- ½ cup grated Asiago cheese (or Parmesan)
- Salt and black pepper, to taste
Instructions
1. Sauté the Vegetables
- In a large pot, heat 2 tablespoons of oil or butter over medium heat.
- Add the sliced mushrooms and diced onion and cook for 5-7 minutes, until the mushrooms brown and the onion softens.
- Stir in the chopped garlic and fresh thyme and sauté for 1 minute until fragrant.
2. Make the Roux
- Sprinkle ¼ cup flour over the vegetables, stirring constantly to avoid lumps.
- Cook for 2-3 minutes until the flour turns lightly golden.
3. Deglaze the Pot
- Pour in ½ cup white wine (or broth), scraping the bottom of the pot to release any flavorful browned bits.
- Simmer for a few minutes until the liquid reduces slightly.
4. Add the Broth and Chicken
- Stir in 4 cups of chicken broth and bring the mixture to a boil.
- Add the chicken breasts (or thighs), then reduce the heat to a simmer.
- Cook for 15-20 minutes, until the chicken is fully cooked and tender.
5. Shred the Chicken
- Remove the cooked chicken from the pot.
- Use two forks to shred the chicken into bite-sized pieces and set it aside.
6. Cook the Tortellini
- Add 8 ounces of cheese tortellini to the pot and cook according to the package instructions (7-9 minutes).
7. Add Cream and Cheese
- Reduce the heat to low and stir in:
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- ½ cup grated Asiago cheese
- Shredded chicken
- Mix well until the cheese melts and the soup is creamy.
8. Season and Serve
- Taste the soup and adjust seasoning with salt and black pepper as needed.
- Ladle into bowls and garnish with extra Asiago cheese or fresh thyme if desired.
Notes
- Dairy-Free Version: Use coconut cream instead of heavy cream and dairy-free cheese alternatives.
- Gluten-Free Option: Use rice flour instead of all-purpose flour and gluten-free tortellini.
- Extra Creamy: Add an extra ¼ cup heavy cream for a richer texture.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze soup without tortellini for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired