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Chicken and Tortellini Soup Recipe

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★★★★★

4.2 from 62 reviews

This comforting Chicken and Tortellini Soup combines tender chicken thighs, sautéed vegetables, and cheesy tortellini in a creamy broth flavored with herbs and a hint of lemon. Perfect for a hearty meal in under an hour, it’s easy to make on the stovetop and can be garnished with fresh parsley and Parmesan cheese for extra flavor.

Ingredients

Scale

Soup Base

  • 3 tablespoons unsalted butter (divided)
  • 2 celery stalks (thinly sliced)
  • 2 medium carrots (peeled and thinly sliced)
  • 1/2 medium white onion (chopped)
  • 3 garlic cloves (minced)
  • 8 ounces button mushrooms (chopped)

Chicken and Seasoning

  • 1 pound boneless, skinless chicken thighs (cut into 1/2-inch cubes)
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon ground black pepper
  • Pinch ground nutmeg
  • Pinch red pepper flakes

Liquid and Pasta

  • 4 cups chicken broth (32 ounces)
  • 1 package refrigerated cheese tortellini (9 – 10 ounces)
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice

Garnish (Optional)

  • Finely chopped fresh parsley
  • Grated or shredded Parmesan cheese

Instructions

  1. Sauté Vegetables: In a large pot, heat 2 tablespoons of butter over medium heat. Add the sliced celery, carrots, and chopped onion. Cook for 3 to 4 minutes until the vegetables begin to soften, stirring occasionally to prevent sticking.
  2. Cook Garlic and Mushrooms: Add the minced garlic and chopped mushrooms to the pot. Continue cooking for 8 to 10 minutes, stirring occasionally, until the mushrooms have browned. Then transfer the cooked vegetable mixture to a medium bowl and set aside.
  3. Brown Chicken: Return the pot to the stove and increase the heat to medium-high. Add the cubed chicken and the remaining 1 tablespoon of butter. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
  4. Add Flour and Seasonings: Stir in the flour, kosher salt, fresh thyme leaves, black pepper, ground nutmeg, and red pepper flakes. Cook for 30 seconds, stirring constantly to evenly coat the chicken and release the flour’s raw taste.
  5. Incorporate Broth and Tortellini: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a boil over medium-high heat. Add the refrigerated cheese tortellini, reduce the heat to medium-low, cover the pot, and cook for 4 to 5 minutes, stirring occasionally, until the tortellini are tender.
  6. Finish Soup: Stir in the heavy cream, fresh lemon juice, and the reserved vegetable mixture. Mix well to combine all flavors. Serve the soup immediately, garnished with chopped fresh parsley and grated Parmesan cheese if desired.

Notes

  • Use boneless skinless chicken thighs for a tender and flavorful soup, but chicken breast can be substituted if preferred.
  • If fresh thyme is unavailable, dried thyme can be used; reduce the amount to 1/2 teaspoon.
  • For a lighter version, replace heavy cream with half-and-half or milk, though the soup will be less creamy.
  • Frozen tortellini can be used but may require an additional 1-2 minutes of cooking time.
  • Leftover soup keeps well refrigerated for up to 3 days and tastes even better the next day.

Keywords: Chicken Soup, Tortellini Soup, Creamy Chicken Soup, Easy Dinner Soup, Weeknight Dinner

Find it online: https://epicrecipebox.com/chicken-and-tortellini-soup-recipe/