Creamy Chicken Tortellini Soup
A cozy and comforting creamy chicken tortellini soup that's perfect for chilly evenings, featuring tender chicken, cheesy tortellini, and a luscious creamy broth.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience
- 9 ounces cheese-filled tortellini Cook as per package instructions
- 4 cups chicken broth
- 1 cup heavy cream For a lighter soup, substitute with milk or half-and-half
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
Spices
- 1 teaspoon dried thyme Fresh thyme can be used for enhanced flavor
- 1 teaspoon dried basil Fresh basil can be used for enhanced flavor
- Salt and pepper to taste
For Serving
- Parmesan cheese, grated For garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté for about 3-4 minutes until fragrant.
- Introduce diced carrots and celery, cooking for an additional 5 minutes until softened.
- Add shredded chicken and pour in the chicken broth. Bring to a gentle simmer.
Cooking
- Stir in the cheese-filled tortellini and cook according to package instructions (4-6 minutes).
- Stir in the heavy cream, dried thyme, basil, salt, and pepper. Let simmer for an additional 5 minutes.
Serving
- Serve hot, garnished with freshly grated Parmesan cheese.
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Notes
For a thicker soup, mix a tablespoon of cornstarch with water and stir in while simmering. Store leftovers in airtight containers; can be refrigerated for 3-4 days or frozen for 2-3 months.