Chicken and Tortellini Soup
This Creamy Chicken Tortellini Soup is one of the most flavorful soup recipes you'll find. Use simple ingredients to whip up this weeknight winner!
Ingredients
- 3 tablespoons unsalted butter divided
- 2 celery stalks thinly sliced
- 2 medium carrots peeled and thinly sliced
- ½ medium white onion chopped
- 3 garlic cloves minced
- 8 ounces button white mushrooms, chopped
- 1 pound boneless skinless chicken thighs, cut into 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons kosher salt
- 1 teaspoon fresh thyme leaves
- ½ teaspoon ground black pepper
- Pinch ground nutmeg
- Pinch red pepper flakes
- 4 cups chicken broth 32 ounces
- 1 package refrigerated cheese tortellini 9 - 10 ounces
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- Finely chopped fresh parsley and grated or shredded Parmesan cheese for garnish (optional)
Instructions
- In large pot, heat 2 tablespoons butter over medium heat. Add celery, carrots and onion; cook 3 to 4 minutes or until vegetables begin to soften, stirring occasionally.
- Add garlic and mushrooms. Cook 8 to 10 minutes or until mushrooms are browned; stirring occasionally. Transfer vegetable mixture to medium bowl.
- Return pot to stove and increase heat to medium-high. Add chicken and remaining 1 tablespoon butter to pot. Cook 4 to 5 minutes or until chicken is lightly browned (it does not need to be cooked all the way through at this point); stirring occasionally.
- Stir in flour, salt, thyme, black pepper, nutmeg and red pepper flakes; cook 30 seconds; stirring constantly. While stirring constantly, gradually add broth until all broth is incorporated. Heat to boiling over medium-high heat. Add tortellini; reduce heat to medium-low and cover and cook 4 to 5 minutes* (see Home Chef Tip) or until tortellini are tender, stirring occasionally.
- Stir in cream, lemon juice and vegetable mixture. Serve immediately, garnished with parsley and Parmesan cheese, if desired.
Notes
- Home Chef Tip: Don’t overcook the tortellini, as they can become mushy. This recipe calls for cooking the tortellini 4 to 5 minutes, because that was the direction on the brand of tortellini I used. Refer to your package for exact tortellini cooking time.
Calories: 622kcal, Carbohydrates: 51g, Protein: 35g, Fat: 31g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 144mg, Sodium: 1642mg, Potassium: 572mg, Fiber: 5g, Sugar: 7g, Vitamin A: 4181IU, Vitamin C: 5mg, Calcium: 189mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.