Creamy Chicken Tortellini Soup
This velvety chicken tortellini soup is chicken soup but elevated. It’s ideal for a chilly evening or any weeknight when you crave something fast yet soothing and substantial. The soup is warm and delightful; each spoonful leaves you yearning for more! Serve it as is or with freshly baked crusty bread.
Adore tortellini? Check out my salmon tortellini and baked tortellini recipes next
If you’re a fan of classic chicken noodle soup, you’ll enjoy my velvety chicken tortellini soup. This variation on conventional chicken soup is crafted with tender chicken breasts, ricotta and spinach tortellini, along with a rich, creamy seasoned broth. It’s a delightful, hearty dish perfect for cool days on any busy weeknight.
Enjoy straightforward yet tasty homemade soups? Try this potato corn chowder, leftover mashed potato soup (my favorite), and chicken lentil soup.
Reasons to adore this velvety chicken tortellini soup
It’s warm and soothing! This soup feels like a cozy embrace in a bowl, immensely filling and gratifying. It will heat you from within.
It’s quick and straightforward to prepare, especially when using pre-cooked chicken! This soup comes together in half an hour with just a few ingredients, making it an ideal weeknight dinner choice.
It’s adaptable! You can personalize this recipe by incorporating your favorite vegetables or varying the type of tortellini used.
It is a successful chicken dinner that will have the entire family chatting. It is incredibly tasty and bursting with flavor.
Cost-effective: This recipe does not require a hefty spending. All the components utilized are readily available and budget-friendly.
Ingredients you will require
Boneless skinless chicken breast: replace with boneless skinless
Tortellini: I opted for refrigerated tortellini filled with ricotta and spinach. I intentionally avoided using all cheese-filled varieties to lower the calorie content of the overall dish.
Half and half (single cream)
Unsalted butter
Italian seasoning
Lemon pepper seasoning
All-purpose flour
Chicken bouillon powder
Carrots
Celery
Onion
Garlic
Chili paste: replace with red pepper flakes or cayenne pepper
Salt and black pepper to taste
Instructions for making velvety chicken tortellini soup
Melt butter in a Dutch oven pot over medium heat. Incorporate chopped carrots, celery, and onions and sauté until tender (approximately 3-5 minutes).
Add flour and minced garlic, stir to mix, and cook for 1 minute.
Gradually pour and stir in water until thoroughly combined. Incorporate chicken bouillon powder, Italian seasoning, chili paste, lemon pepper seasoning, salt, and black pepper and mix thoroughly. Add chicken breasts to the broth and bring to a boil until the chicken is completely cooked.
Take out the cooked chicken breast from the broth and shred it using two forks or whatever method you prefer. Return the shredded chicken to the pot along with the single cream and tortellini. Stir well, then let it simmer for 2 minutes.
Finally, stir in kale, mix well, and cook until the tortellini is done (about 3-4 minutes or as per package instructions)
Taste and modify the seasoning as needed. Serve and relish your meal!
P.S.: I included more tortellini than most recipes you will find online. This recipe serves 6 individuals, equivalent to 100g of pasta per person. Dinner should be substantial and satisfying, and this recipe delivers that! Feel free to modify the pasta amount to meet your preferences.
Check out how to prepare it
Storage instructions
Velvety chicken tortellini soup can be kept in the refrigerator for up to 3 days. Once reheated, the tortellini will be softer (but not mushy) than when it was freshly prepared.
I do not recommend freezing this recipe due to the pasta and cream included.
Variations and recommendations
- Replace half and half with heavy cream, crème fraîche, or cream cheese.
- Incorporate tomato paste, diced tomatoes, or passata for a tomato-flavored version.
- Substitute chopped kale with baby spinach and collard greens for a more robust soup.
- Add extra cheese like parmesan and mozzarella to your bowl of chicken tortellini soup.
- Utilize leftover cooked chicken or rotisserie chicken if available to significantly decrease the cooking time.
- Replace the chicken breast with ground chicken or an entire chicken.
More soup recipes you might enjoy
Pressure cooker carrot soup
Brussels sprout soup with potato
Velvety broccoli soup
Simple homemade vegetable
Instant pot ramen pasta
Savory Chicken Tortellini Soup
This rich chicken tortellini soup is an elevated version of traditional chicken soup. It’s ideal for a chilly evening or any weekday when you crave something swift yet satisfying and fulfilling. The soup is warm and delightful, and each spoonful keeps you yearning for another! Present it as is or alongside freshly baked crusty bread.
-
1
pound
boneless skinless chicken breast -
20
oz
tortellini
refrigerated tortellini -
6
cup
water
or as necessary -
2
cups
kale
finely chopped -
1
cup
half and half -
3
Tablespoons
unsalted butter - ½ Tablespoon herb seasoning
- 2 teaspoons citrus pepper blend
- 3 Tablespoons versatile flour
- 1 Tablespoon chicken stock powder
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 4 finely minced garlic cloves
- 1 teaspoon spicy paste
- Salt and pepper as needed
Keep your display from dimming
-
Heat butter in a Dutch oven over medium flame. Incorporate the diced carrots, celery, and onions and cook until tender (approximately 3-5 minutes).
3 Tablespoons unsalted butter, 1 cup diced carrots, 1 cup diced celery, 1 cup diced onion
-
Add flour and minced garlic, mix well and cook for 1 minute.
3 Tablespoons versatile flour, 4 finely minced garlic cloves
-
Add water while continually mixing into the pot until thoroughly blended. Incorporate chicken stock powder, herb seasoning, spicy paste, citrus pepper blend, salt, and pepper and stir to unify. Place chicken breasts into the broth and cook until the chicken reaches doneness.
1 pound boneless skinless chicken breast, 6 cups water, ½ Tablespoon herb seasoning, 2 teaspoons citrus pepper blend, 1 Tablespoon chicken stock powder, 1 teaspoon spicy paste, Salt and pepper as needed
-
Take out the cooked chicken breast from the broth and shred it using two forks or another preferred technique. Reintroduce the shredded chicken to the pot along with the cream and tortellini. Combine thoroughly, then simmer for 2 minutes.
20 oz tortellini, 1 cup half and half
-
Finally, incorporate kale, mix well, and cook until the tortellini reaches doneness (typically about 3-4 minutes or according to the package directions)
-
Sample and modify the seasoning as needed. Serve and relish!
Salt and black pepper to preference
Alternatives and suggestions
- Replace half and half with heavy cream, crème fraîche, or cream cheese.
- Incorporate tomato paste, diced tomato, or passata for a tomato-infused variation.
- Exchange chopped kale with baby spinach or collard greens for a more robust soup.
- Garnish your bowl of chicken tortellini soup with additional cheese like parmesan or mozzarella.
- Utilize leftover cooked chicken or rotisserie chicken, if available, to drastically cut down on preparation time.
- Replace the chicken breast with ground chicken or a whole chicken.
Calories: 535kcalCarbohydrates: 53gProtein: 34gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 114mgSodium: 776mgPotassium: 595mgFiber: 6gSugar: 7g
Vitamin A: 6224IUVitamin C: 27mgCalcium: 282mgIron: 4mg
Nutritional information: Kindly note that the nutrition label mentioned is an approximation derived from an online nutritional calculator. It may differ according to the specific components and brands you select. Under no circumstances will thedinnerbite.com be liable for any loss or harm resulting from your dependence on nutritional details.
And there you have it, an uncomplicated and tasty homemade soup recipe you can prepare at home in 40 minutes. As always, if you tried this recipe, I would be eager to hear from you! Please rate the recipe 5 stars and leave your thoughts in the comments below. Tag me @thedinnerbite on Instagramand save it to your Pinterest. Do subscribe to the blog if you haven’t done so for free new recipes in your inbox.
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