This creamy chicken tortellini soup is warm, simple, and filling. It uses leftover rotisserie chicken and ready-made tortellini to make a fast weeknight meal. If you like rich soups, try a similar option like creamy chicken and vegetable soup for more ideas.
Why make this recipe
Make this soup when you want comfort food that cooks fast. It needs few steps and easy ingredients. It also stretches leftover chicken into a full meal. If you want another easy classic, see this creamy chicken noodle soup for a different take.
How to make Creamy Chicken Tortellini Soup
You saute the vegetables, make a light roux, add stock and wine, then add chicken and tortellini. The last step is to stir in cream, peas, lemon, and parsley. For a spiced twist, you can compare flavors with an anti-inflammatory turmeric chicken soup recipe.
Ingredients :
1/4 cup unsalted butter, 1 sweet onion, diced, 3 carrots, peeled and sliced, 2 ribs celery, diced, 3 cloves garlic, minced, 1 1/2 teaspoons Italian seasoning, 1/4 cup all-purpose flour, 1/4 cup dry white wine, 6 cups chicken stock, 1 bay leaf, Kosher salt and freshly ground black pepper, to taste, 3 cups leftover shredded rotisserie chicken, 1 (9-ounce) package refrigerated three cheese tortellini, 1/2 cup heavy cream, 1/2 cup frozen green peas, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons chopped fresh parsley leaves
Directions :
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes. Stir in chicken and tortellini and cook until tender, about 4-5 minutes. Stir in heavy cream, peas, lemon juice and parsley until heated through, about 2 minutes; season with salt and pepper, to taste. Serve immediately.
How to serve Creamy Chicken Tortellini Soup
Ladle the soup into bowls while hot. Add extra parsley or a squeeze more lemon if you like. Serve with crusty bread or a simple green salad. For a seasonal bowl with fall flavors, you can also try an autumn tortellini soup.
How to store Creamy Chicken Tortellini Soup
Cool the soup to room temperature before storing. Put in airtight containers and refrigerate for up to 3 days. For longer storage, freeze without the tortellini, then add fresh tortellini when reheating. For ideas on storing cooked chicken dishes, see this baked Caesar chicken with creamy parmesan sauce reference.
Tips to make Creamy Chicken Tortellini Soup
- Use warm stock to keep the soup cooking evenly.
- Do not overcook the tortellini; add it near the end.
- Taste for salt and pepper after you add cream.
- Use leftover rotisserie chicken for speed and flavor.
Variation
- Make it lighter: swap half-and-half for heavy cream or skip cream and mash some cooked potato into the broth.
- Make it vegetarian: use vegetable stock and add mushrooms instead of chicken.
- Add spinach or kale with the peas for more greens.
FAQs
Q: Can I use frozen tortellini?
A: Yes. Add frozen tortellini and cook until tender. Watch the time on the package.
Q: Can I make this in a slow cooker?
A: Brown the vegetables first, then add to slow cooker with stock and chicken. Add tortellini near the end so it does not get too soft.
Q: Can I use fresh herbs instead of parsley?
A: Yes. Fresh thyme or basil works. Add delicate herbs at the end.
Q: Can I make this dairy-free?
A: Use coconut milk or a dairy-free creamer and skip the butter. The soup will taste different but still be good.
Conclusion
For another take on a creamy tortellini soup, see Creamy Chicken Tortellini Soup | The Modern Proper for useful tips. If you want a version with step-by-step photos, check Creamy Chicken Tortellini Soup – Kylee Cooks. For a family-style recipe with notes, visit Creamy Chicken Tortellini Soup Recipe | Little Spice Jar. For another clear recipe layout, see Creamy Chicken Tortellini Soup – The Forked Spoon. For a popular blog version with user feedback, read Creamy Chicken Tortellini Soup – Damn Delicious.
Creamy Chicken Tortellini Soup
Ingredients
Vegetable Base
- ¼ cup unsalted butter
- 1 medium sweet onion, diced
- 3 medium carrots, peeled and sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Seasonings and Roux
- 1 ½ teaspoons Italian seasoning
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- 6 cups chicken stock
- 1 leaf bay leaf
- Kosher salt and freshly ground black pepper, to taste
Main Ingredients
- 3 cups leftover shredded rotisserie chicken
- 1 9-ounce package refrigerated three cheese tortellini
Finishing Touches
- ½ cup heavy cream
- ½ cup frozen green peas
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
Preparation
- Melt butter in a large stockpot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock and bay leaf; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
Cooking
- Stir in chicken and tortellini and cook until tender, about 4-5 minutes.
- Stir in heavy cream, peas, lemon juice, and parsley until heated through, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately.