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Creamy Chicken Tortellini Soup

Some day I’m going to make tortellini. It’s like a folded version of ravioli that’s always filled with luscious flavors. For now I just bought a frozen bag of tortellini because this soup recipe looked so good. I could almost taste it with my eyes. Having bits of spinach in it was a big plus. Spinach is colorful AND tasty!

I could have been Popeye in another life. You know, the cartoon character who popped open a can and gobbled it down? I do that. Yep, I eat it straight out of the can with a fork. I even drink the green water. So now you know another one of my guilty pleasures. Btw, it does not make you stronger like aforementioned character. But it’s pretty low calorie, so there’s that bonus.After chipping the veg, I sautéed it in butter in my soup pot over medium heat. Sautéing in butter adds extra flavor but stir it often. It burns fast unattended.

I stir in the garlic after the veg is translucent and just starting to brown. I cook it for a minute or so, stirring all the while. Garlic also burns fast and gets bitter. Beware.

Next I added the flour. Yes this recipe doesn’t add it last; it wants us to make a roux before adding the stick and stuff. I stirred as it cooked for 2-3 minutes.The stock is added next. If you’ve made your own stick, great! Otherwise add your stick of choice, the oregano and basil and chili flakes. I omitted the chili flakes. I don’t like spicy foods. let the soup come to a boil over medium high heat. Stir occasionally.Reduce the heat to medium and add the tortellini. I used a frozen tortellini but you could use the fresh kind or even your own if you’re that talented.Follow the directions to make it al dente. Usually I just taste test to figure out when it’s done.

Finally add the chicken, spinach, cream and Parmesan. Stir and heat through. Taste test and add salt and pepper to taste.I served the soup sprinkled with more Parmesan.Mmmm this was so rich and creamy. Creamy always goes with pasta like tortellini. The shreds of roasted chicken gave it character, more chew. It was a pretty quick recipe for such flavor. We loved it!

  • Servings: 4
  • Difficulty: easy
  • Print

Creamy chicken soup with tortellini!

  • 10 ounce dried cheese tortellini
  • 2 cups cooked chicken; shredded
  • 2 tablespoon Butter
  • 1/2 cup onion; diced
  • 1/2 cup celery; diced
  • 1 cup carrot; diced (I used a can of sliced)
  • 1 tablespoon garlic; minced
  • 1/4 cup flour
  • 4 cups chicken stock
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon chili flakes (+/- or optional)
  • salt and pepper to taste
  • 1 cup tightly packed spinach
  • 1/2 cup heavy cream
  • 1/3 cup shredded Parmesan
  • parmesan and fresh parsley to garnish (optional)

a soup pot melt butter and sauté onion, celery and carrot until onion is translucent and beginning to brown. Add garlic and cook for another minute, stirring constantly.

Add flour and stir well. Cook for 2-3 minutes on medium heat. stirring constantly.

Add chicken broth, oregano and basil. Stir well, increase heat and bring the mixture to a boil.

Reduce heat to medium, stir in dried tortellini. Cook for 10-12 minutes, string in between to prevent tortellini from sticking at the bottom.

When the pasta is cooked al dente, stir in diced chicken, spinach, cream and parmesan.

Taste test and add salt and pepper as desired. Simmer for 2 minutes more to heat through.

Serve hot garnished with more Parmesan.

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