Creamy Chicken Tortellini Soup
This creamy chicken tortellini soup is warm, simple, and filling, using leftover rotisserie chicken and ready-made tortellini for a fast weeknight meal.
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.
Notes
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.
