Chicken Tortellini Soup

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This indulgent, creamy Chicken Tortellini Soup combines tender chicken, cheesy tortellini, and a rich broth to create a satisfying meal your family will love. It’s the perfect spin off of the Chicken and Noodle Soup we all love. It’s quick and easy to cook, making it convenient for those busy weeknights.

Course Dinner

Cuisine American

Keyword best soup, chicken and pasta soup, comfort food, tortellini soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 428kcal

Author Maike Corbett

Ingredients

2 tablespoons butter unsalted
2 medium carrots peeled and coined
1 medium yellow onion finely chopped
3 cloves garlic minced
3 tablespoons all-purpose flour
½ teaspoon thyme
¼ teaspoon ground sage
6 cups low-sodium chicken broth
1 bay leaf
salt and pepper to taste
10 ounces refrigerated tortellini
2 cups cooked chicken shredded or rotisserie chicken
½ cup heavy cream
½ cup parmesan cheese grated

Instructions

Melt the butter over medium-high heat in a large pot or Dutch oven,
Add the carrots, and onion to the pot and sauté for 5 minutes. Mix in the garlic and sauté for 30 seconds.
Add the flour, thyme, and ground sage to the sautéed vegetables. Cook for 2 minutes while stirring continuously with a wooden spoon.
Pour the chicken broth into the pot. Add bay leaf, salt, and pepper and reduce the heat to medium-low and let the soup simmer for about 12-15 minutes or until the carrots have reached your desired tenderness.
Add the tortellini and shredded chicken to the pot and simmer for 5 minutes.
Remove the bay leaf. Slowly stir in the heavy cream and add the parmesan cheese. Simmer for an additional 5 minutes or until the tortellini is cooked through and tender and the soup has thickened.
Garnish with fresh parsley and additional parmesan cheese if desired.

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