There’s nothing quite as comforting as a warm bowl of soup, especially when it’s filled with hearty ingredients that satisfy both the taste buds and the soul. This Creamy Chicken Tortellini Soup is a rich, velvety dish that blends tender chicken, cheese-filled tortellini, and a medley of aromatic vegetables. The creamy broth and seasonings create a balanced, flavorful experience that will make this soup a favorite for family dinners, cozy nights in, or special gatherings. Best of all, it’s simple to make, budget-friendly, and perfect for any time of year.
Ingredients:
US Customary:
- 1 tablespoon olive oil
- 2 medium onions, diced
- 3 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 6 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups low sodium chicken broth (or chicken stock)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon of salt (adjust further based on your preference)
- ½ teaspoon black pepper
- 2 cups whole milk
- 1½ cups heavy cream
- 3 cups cooked chicken, shredded
- 2 cups frozen sweet corn
- 1 (8-ounce) package cheese tortellini
- Red pepper flakes, fresh thyme, fresh parsley, grated parmesan cheese for garnish (optional)
Instructions:
- Sauté the Vegetables: In a spacious saucepan, warm olive oil over medium heat. Introduce the chopped onions, carrots, and celery, sautéing for roughly 5-7 minutes until they start to soften. Incorporate the minced garlic and sauté for another minute until it becomes aromatic.
- Create the Roux: Add butter to the pot, allowing it to melt. Gradually sprinkle in the flour, stirring constantly to form a smooth paste. Cook the roux for about 2 minutes to remove the raw flour taste.
- Add the Broth and Seasonings: Slowly whisk in the chicken broth, ensuring the roux is fully incorporated. Add the thyme, oregano, Italian seasoning, salt, and black pepper. Allow the mixture to reach a gentle boil, then reduce the heat and let it simmer for 10 minutes, enabling the flavors to blend together and the soup to thicken a bit.
- Incorporate the Dairy: Stir in the whole milk and heavy cream. Simmer for another 5 minutes, making sure the soup remains smooth and creamy.
- Add the Chicken, Corn, and Tortellini: Gently fold in the shredded cooked chicken and frozen sweet corn. Allow the soup to return to a simmer, then add the cheese tortellini. Cook according to the tortellini package instructions, typically around 5-7 minutes, or until the pasta is tender.
- Season to Taste and Garnish: Taste the soup and adjust seasoning with more salt or pepper if needed. For added flavor and presentation, garnish with red pepper flakes, fresh thyme, fresh parsley, or grated parmesan cheese.
- Serve and Enjoy: Ladle the creamy chicken tortellini soup into bowls and serve warm.
Conclusion:
This Creamy Chicken Tortellini Soup is the perfect combination of comfort and flavor. With tender chicken, cheesy tortellini, and a luscious creamy broth, this dish will quickly become a staple in your home. It’s not only rich and satisfying, but also easy to prepare, making it an ideal option for both busy weeknights and leisurely weekend dinners. Whether you’re serving it for yourself or a group, this soup guarantees to warm the heart and please the palate.
Creamy Chicken Tortellini Soup: A Cozy Comfort Dish for All Seasons
A hearty, creamy soup packed with shredded chicken,cheese tortellini, and a flavorful mix of vegetables, simmered in a rich brothwith herbs and spices.
Ingredients
- 1 tablespoon olive oil
- 2 medium onions diced
- 3 large carrots peeled and chopped
- 3 stalks celery chopped
- 6 cloves garlic minced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups low sodium chicken broth or chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon of salt adjust further based on your preference
- ½ teaspoon black pepper
- 2 cups whole milk
- 1½ cups heavy cream
- 3 cups cooked chicken shredded
- 2 cups frozen sweet corn
- 1 8-ounce package cheese tortellini
- Red pepper flakes fresh thyme, fresh parsley, grated parmesan cheese for garnish (optional)
Instructions
- Sauté the Vegetables: In a spacious saucepan, warm olive oil over medium heat. Introduce the chopped onions, carrots, and celery, sautéing for roughly 5-7 minutes until they start to soften. Incorporate the minced garlic and sauté for another minute until it becomes aromatic.
- Create the Roux: Add butter to the pot, allowing it to melt. Gradually sprinkle in the flour, stirring constantly to form a smooth paste. Cook the roux for about 2 minutes to remove the raw flour taste.
- Add the Broth and Seasonings: Slowly whisk in the chicken broth, ensuring the roux is fully incorporated. Add the thyme, oregano, Italian seasoning, salt, and black pepper. Allow the mixture to reach a gentle boil, then reduce the heat and let it simmer for 10 minutes, enabling the flavors to blend together and the soup to thicken a bit.
- Incorporate the Dairy: Stir in the whole milk and heavy cream. Simmer for another 5 minutes, making sure the soup remains smooth and creamy.
- Add the Chicken, Corn, and Tortellini: Gently fold in the shredded cooked chicken and frozen sweet corn. Allow the soup to return to a simmer, then add the cheese tortellini. Cook according to the tortellini package instructions, typically around 5-7 minutes, or until the pasta is tender.
- Season to Taste and Garnish: Taste the soup and adjust seasoning with more salt or pepper if needed. For added flavor and presentation, garnish with red pepper flakes, fresh thyme, fresh parsley, or grated parmesan cheese.
- Serve and Enjoy: Ladle the creamy chicken tortellini soup into bowls and serve warm.