Go Back
- 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 celery stalks, diced - 6 cups chicken broth - 2 cups cooked chicken, shredded - 1 package (9 oz) cheese tortellini - 1 cup heavy cream - 1 cup frozen peas - 1 teaspoon dried Italian herbs (oregano, basil, thyme blend) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) In this Chicken Tortellini Soup, the ingredients work together to create a warm, cozy dish. The olive oil adds a nice richness. The onion and garlic provide a strong, aromatic base. Carrots and celery bring sweetness and crunch. Chicken broth forms the heart of the soup, giving it a savory depth. I like to use cooked chicken for ease. You can shred it or chop it up. Cheese tortellini adds flavor and texture; it cooks quickly and absorbs the broth. Heavy cream makes the soup creamy and smooth. Frozen peas add a pop of color and freshness. Dried Italian herbs bring a classic touch. Salt and pepper balance the flavors perfectly. Finally, fresh parsley finishes the dish with lovely brightness. Each ingredient plays its part, creating a hearty meal everyone loves. {{ingredient_image_1}} 1. Sautéing the vegetables Start by heating the olive oil in a large pot over medium heat. Add the diced onion. Sauté for about 3-4 minutes until it turns soft and clear. Next, stir in the minced garlic, sliced carrots, and diced celery. Continue to cook for another 5 minutes. This softens the veggies and builds the soup's flavor. 2. Simmering the broth Pour in the chicken broth after sautéing. Bring the mixture to a gentle simmer. This step is key as it allows the flavors to blend well. 3. Cooking the tortellini Once the broth simmers, add the shredded chicken and the cheese tortellini. Cook according to the package instructions, usually about 3-5 minutes. The tortellini should be tender but not mushy. 4. Adding cream and peas Stir in the heavy cream and frozen peas next. Cook for another 2-3 minutes. This adds richness and a nice pop of color to your soup. 5. Seasoning and finishing touches Finally, season the soup with dried Italian herbs, salt, and pepper. Taste and adjust as needed. Remove the pot from heat and let it rest for a few minutes. This helps the flavors deepen. Serve hot, garnished with fresh parsley on top for a burst of color and freshness. - Choosing the right herbs: I love using dried Italian herbs like oregano, basil, and thyme. They boost flavor without much work. Fresh herbs are nice too, but dried ones are easy and quick. You can add them right when you start cooking. - Tips for a creamy texture: Start with heavy cream for a rich taste. Stir it in slowly to mix well. If you want a lighter soup, use half-and-half or milk. Just remember, add it at the end to keep it creamy. - Add-ons for extra nutrition: Frozen peas are already in the recipe and add vitamins. You can also toss in some spinach or kale for more greens. They cook quickly and make the soup even better. - Avoiding overcooked tortellini: Follow the package directions. Cook the tortellini just until they float. This way, they stay firm and tasty. If you overcook them, they can turn mushy. - Best methods for shredding chicken: Use your hands or two forks to shred cooked chicken. It's easy and gives nice, bite-sized pieces. If you have leftover rotisserie chicken, that's even better! Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup. Consider adding fresh basil or parsley just before serving for a burst of freshness. Perfect Tortellini Cooking: To prevent the tortellini from becoming mushy, add them to the soup only in the last few minutes of cooking. Adjusting Consistency: If you prefer a thicker soup, you can blend a portion of it and then stir it back in for a creamy texture without using more cream. Make it Ahead: This soup can be made ahead of time and stored in the fridge. Just reheat gently and add a splash of cream before serving for freshness. {{image_2}} You can easily change some ingredients in Chicken Tortellini Soup to fit your needs. - Gluten-free options for tortellini: If you need gluten-free options, look for gluten-free tortellini. Many stores offer these in various flavors. The taste and texture may vary, but they still work well in this soup. - Alternative proteins: If you want to switch the chicken, rotisserie chicken is a great choice. It saves time and adds flavor. Turkey also works nicely. Just shred it and add it to the soup like you would with chicken. - Vegetable variations: Feel free to add more vegetables. Spinach, kale, or zucchini add nutrients and color. Just chop them finely and throw them in with the other veggies. To make the soup even tastier, use these simple tips. - Adding spices: If you like heat, sprinkle in some red pepper flakes. They give a nice kick without overpowering the dish. You can adjust the amount based on your taste. - Cream alternatives: If you want to lower the fat, swap heavy cream for half-and-half or coconut milk. This will change the taste slightly but still keep the soup rich and creamy. These variations make Chicken Tortellini Soup fun and personal. You can tailor it to your taste and dietary needs! To keep your Chicken Tortellini Soup fresh, follow these easy steps. First, let the soup cool down. Then, pour it into an airtight container. This helps prevent any spills or odors in your fridge. The soup will last up to three days in the refrigerator. If you want to store it longer, freezing is a great option. For freezing, use freezer-safe bags or containers. Make sure to leave some space for the soup to expand. It can stay good for about three months in the freezer. When you are ready to enjoy leftovers, reheat the soup carefully. I recommend using the stove for the best flavor. Pour the soup into a pot and heat it over medium-low heat. Stir often to ensure even heating. If you use a microwave, heat it in short bursts. Stir between each burst to avoid hot spots. To keep the cream from separating, add a splash of broth or water while reheating. This helps keep the soup smooth and creamy. Can I use fresh tortellini instead of frozen? Yes, you can use fresh tortellini. Fresh tortellini cooks faster than frozen. Check the package for cooking times. They may take just 2-3 minutes in boiling broth. How long can I store Chicken Tortellini Soup? You can store Chicken Tortellini Soup in the fridge for 3-4 days. Use an airtight container to keep it fresh. If you want to keep it longer, freeze it. What can I serve with Chicken Tortellini Soup? This soup pairs well with a simple salad or crusty bread. A light green salad adds freshness. Garlic bread is great for dipping in the soup. Is it possible to make this soup ahead of time? Yes, you can make this soup ahead. It tastes even better after a day in the fridge. Just add the tortellini when you are ready to serve. This keeps them from getting too soft. This blog post covered the key ingredients and steps for making Chicken Tortellini Soup. You learned how to sauté veggies, simmer broth, and enhance flavors. I shared useful tips for creamy texture and best cooking methods. You can make variations by using different proteins and adjusting spices. Lastly, I provided smart ways to store and reheat your soup. Follow these guidelines for a delicious meal that warms hearts. Enjoy every spoonful of your culinary creation!

Creamy Chicken Tortellini Soup Delight

A comforting and creamy soup featuring chicken, tortellini, and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, diced
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 package (9 oz) cheese tortellini
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
  • Stir in the minced garlic, sliced carrots, and diced celery. Sauté for an additional 5 minutes until the vegetables start to soften.
  • Pour in the chicken broth and bring the mixture to a simmer.
  • Once simmering, add the shredded chicken and cheese tortellini to the pot. Cook according to the tortellini package instructions (usually about 3-5 minutes).
  • Stir in the heavy cream and frozen peas, and cook for another 2-3 minutes until the peas are heated through.
  • Season the soup with the dried Italian herbs, salt, and pepper to taste.
  • Remove from heat and let the soup sit for a few minutes before serving.
  • Serve hot, garnished with fresh parsley on top.

Notes

Feel free to add more vegetables or spices to suit your taste.
Keyword chicken, comfort food, creamy, soup, tortellini