Creamy Chicken Tortellini Soup
A warm, comforting bowl of Creamy Chicken Tortellini Soup filled with tender chicken, rich cheese-filled tortellini, and a creamy broth that brings the family together.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for a faster prep.
- 1 package (9 oz) cheese tortellini Find in the pasta section.
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half or dairy-free alternatives.
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onions
- 2 cloves garlic, minced
- Salt and pepper to taste Adjust seasoning as preferred.
- Parmesan cheese for garnish
- Fresh parsley for garnish
Instructions
Preparation
- Gather all your ingredients to ensure a smooth cooking process.
- Chop the carrots, celery, and onions.
Cooking
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the onions are translucent.
- Add minced garlic and sauté for another 1-2 minutes.
- Pour in the chicken broth, increase heat, and bring to a boil. Then reduce heat to medium.
- Add cheese tortellini and cook according to package instructions, usually around 5-7 minutes until tender.
- Once the tortellini is cooked, stir in heavy cream and shredded chicken. Add salt and pepper to taste.
- Let the soup simmer for another minute or two to meld flavors.
- Ladle into bowls and garnish with Parmesan cheese and parsley.
Serving
- Serve immediately and enjoy warm with your family!
Notes
For best results, don't boil the soup after adding cream to prevent curdling. Store leftovers in airtight containers for up to 3-4 days in the refrigerator or freeze for up to 2 months. Reheat gently on the stovetop.