Description
This creamy and comforting Chicken Tortellini Soup combines tender shredded chicken, cheese-filled tortellini, and a medley of vegetables in a rich Parmesan-infused broth. Perfect for a cozy meal, this soup is packed with flavor from Italian seasoning and a touch of balsamic vinegar for depth.
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- 1 yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon rubbed sage
- 3 tablespoons flour
- 6 cups chicken broth
Main Ingredients
- 1 lb. boneless, skinless chicken breast
- 10 oz. package refrigerated cheese tortellini
- 1 cup frozen peas
- 1 cup frozen corn kernels
Finishing Touches
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 teaspoon balsamic vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Heat Butter and Sauté Vegetables: In a large pot over medium heat, melt the butter. Add diced onion, sliced carrots, sliced celery, and season with salt and pepper. Cook, stirring occasionally, for about 8 minutes until vegetables begin to soften.
- Add Herbs and Garlic: Stir in minced garlic, Italian seasoning, rubbed sage, and a pinch of salt and pepper. Cook for 1 minute, stirring frequently to release fragrant aromas.
- Make the Roux: Sprinkle the flour over the vegetables and stir well. Cook for 1 minute, stirring often to cook out the raw flour taste.
- Deglaze the Pot: Add a few splashes of chicken broth and stir vigorously to scrape up any browned bits from the bottom of the pot.
- Add Broth and Chicken: Pour in the remaining chicken broth and add the whole chicken breasts. Cover the pot and bring to a gentle simmer over medium-high heat.
- Simmer Chicken: Once simmering, reduce heat to low or medium-low and cook covered for 10-12 minutes, until the chicken is cooked through and easily shreds with a fork.
- Shred Chicken: Remove the chicken breasts from the pot, shred them using two forks, and set aside.
- Add Tortellini and Vegetables: Add the cheese tortellini, frozen peas, and frozen corn kernels to the pot. Simmer uncovered over medium-high heat for 2-3 minutes until the tortellini is nearly al dente.
- Combine Chicken and Cream: Remove the pot from heat and stir in shredded chicken. Then add the heavy cream and shredded Parmesan cheese. Return to low heat and cook gently until the cheese melts and the soup is heated through.
- Finish and Season: Stir in the balsamic vinegar, then adjust seasoning with additional salt and fresh cracked pepper to taste.
- Serve: Garnish with fresh parsley if desired and enjoy warm.
Notes
- For a thinner soup, reduce the amount of heavy cream or add more chicken broth.
- You can substitute spinach or kale for the peas for added greens.
- Use freshly grated Parmesan for best flavor and melting quality.
- Leftovers can be stored in the refrigerator for up to 3 days, but tortellini may absorb some broth and soften over time.
- To make it dairy-free, omit the heavy cream and Parmesan; consider using a non-dairy cream alternative and nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups (about 350g)
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 90 mg
Keywords: Chicken Tortellini Soup, Creamy Chicken Soup, Italian Soup, Comfort Food, Easy Dinner Soup
