Description
This creamy Chicken Tortellini Soup is a comforting and hearty meal perfect for a quick weeknight dinner. It features tender shredded chicken, flavorful vegetables, and cheese-filled tortellini simmered in a rich, creamy broth thickened with a milk and flour slurry. The soup is garnished with fresh oregano and thyme for an aromatic finish, making it a deliciously satisfying comfort food.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small sweet onion, diced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Protein and Pasta
- 1 1/2 cups cooked shredded chicken
- 1 8-ounce package dry tortellini (your favorite variety)
- 5 cups low-sodium chicken stock
Thickener
- 1 cup milk or half and half
- 1 1/2 tablespoons flour
Garnish
- Fresh oregano and thyme
Instructions
- Sauté Vegetables: Heat a large pot over medium heat, add the olive oil and butter, and let the butter melt. Add diced onion, chopped carrots, celery, minced garlic, oregano, salt, and pepper. Stir and cook until the vegetables are softened, about 5 to 6 minutes.
- Add Chicken: Stir in the cooked shredded chicken and cook for an additional 1-2 minutes to combine the flavors.
- Add Stock and Simmer: Pour in the low-sodium chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Cook Tortellini: Add the dry tortellini to the simmering soup and cook for 5 minutes until tender.
- Prepare Thickening Slurry: While the tortellini cooks, combine milk (or half and half) and flour in a shaker cup. Shake vigorously for at least 30 seconds to create a smooth slurry.
- Thicken Soup: After the tortellini has cooked, slowly stream the milk and flour slurry into the soup while stirring constantly. Bring the soup back to a simmer and continue cooking for 10 to 15 minutes until it thickens to your desired consistency.
- Season and Garnish: Taste the soup, adding more salt and pepper if needed. Garnish with fresh oregano and thyme before serving.
Notes
- This recipe is perfect for a quick, hearty weeknight meal and is great for using up leftover rotisserie chicken.
- Tortellini substitutes egg noodles to add a rich, cheesy texture to the soup.
- The soup thickens nicely with a simple milk and flour slurry, avoiding the need for heavy cream.
- Fresh herbs add a vibrant flavor and aroma to finish the soup beautifully.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
