Hey there, fellow soup lovers! I’m so excited to finally share this recipe with you. Growing up, my grandma always made the best soups, especially on those chilly autumn days. Soup just has this way of warming you from the inside out, you know? And honestly, this Creamy Chicken Tortellini Soup is my absolute go-to when I need a hug in a bowl, or just something super easy and comforting. I’ve been playing around in the kitchen for a long time, tweaking recipes, and trying new things. This one, though? It’s been a family favorite for years – trust me, it’s pure comfort food at its finest!
Why You’ll Love This Creamy Chicken Tortellini Soup
Okay, friends, let me tell you why this soup is a winner! First off, it’s super fast. Seriously, you can have dinner on the table in under an hour – perfect for those busy weeknights. Plus, it’s a one-pot wonder, which means minimal cleanup (score!). The creamy, comforting flavors are just *chef’s kiss*. And the best part? You can totally customize it to your liking. It’s awesome for a cozy night in, or even when you’re entertaining!
Ingredients You’ll Need for Creamy Chicken Tortellini Soup
Alright, let’s gather our ingredients, because trust me, they’re the key to this deliciousness! You’ll need just a few simple things, and I bet you probably have them already. First, grab a tablespoon of olive oil. Then, about a pound of boneless, skinless chicken breasts, and cut those into nice, bite-sized 1-inch pieces. For the veggies, we’re talking one chopped onion, two chopped carrots, and two chopped celery stalks. You’ll need two cloves of minced garlic, too. Oh, and don’t forget the 6 cups of chicken broth!
The star of the show, of course, is a 9-ounce package of refrigerated cheese tortellini – you can totally use mushroom or even spinach tortellini if you’re feeling adventurous! Add in 1 cup of heavy cream, and ½ cup of grated Parmesan cheese. And, of course, the basics: salt and pepper to taste. Oh, and I *always* finish with some fresh, chopped parsley for a little green touch – it just makes everything prettier.
Step-by-Step Instructions: How to Make *Creamy Chicken Tortellini Soup*
Okay, friends, let’s get cooking! This soup is seriously simple, but the order of operations matters. Don’t worry, I’ll walk you through every tasty step. We’re aiming for that perfect balance of flavors and textures, so just follow along, and you’ll be chowing down on a bowl of comfort real soon. Ready? Let’s do it!
Preparing the Chicken and Vegetables
First up: the chicken! Get that large pot or Dutch oven nice and hot over medium-high heat. Add your olive oil. Once it’s shimmering, toss in those chicken pieces. Now, here’s a little secret: don’t overcrowd the pot. If the chicken is piled in, it will steam instead of brown. We want that gorgeous, golden color! Cook it for about 5-7 minutes, until it’s nicely browned on all sides. Take the chicken out and set it aside.
Next, it’s the veggies’ turn. Throw in the chopped onion, carrots, and celery. Cook them, stirring, until they start to soften, about 5 minutes. Then, add in your minced garlic and cook for just another minute—smell that aroma? Your kitchen will be smelling amazing in no time!
Adding the Broth and Tortellini
Now, pour in all that delicious chicken broth. Turn the heat up and bring it to a boil. Once it’s bubbling, it’s time for the tortellini! Gently add those little pasta pockets into the boiling broth. Make sure you stir gently so they don’t stick to the bottom. Cook it according to the package directions, which is usually around 5-7 minutes. Keep an eye on it—you don’t want mushy tortellini!
See, not so hard, right? And the smell is already making my stomach rumble!
Creating the Creamy Broth and Finishing Touches
Alright, now for the good stuff: the creaminess! Add the cooked chicken back to the pot. Then, pour in that creamy heavy cream and sprinkle in the grated Parmesan cheese. Stir everything together until the cheese is melted and incorporated and the whole soup looks thick and luscious. Next, season everything with salt and pepper to your liking. Taste it! And then add more salt and pepper, if you like! The flavors really pop when you adjust them to your personal preferences.
Finally, we simmer! Let it simmer for a few minutes until everything is heated through. And there it is! Just before serving, sprinkle in that fresh parsley. And there you have it: a bowl of pure comfort!
Tips for Success with Your *Creamy Chicken Tortellini Soup*
Want to make this soup absolutely amazing? Let me share a few of my well-kept secrets! First, good ingredients really *do* make a difference. Use the best chicken broth you can find, and don’t skimp on the Parmesan cheese – freshly grated is always the tastiest. Taste as you go, and season with salt and pepper until it sings to your taste buds. Seriously, don’t be shy!
And a big tip? Don’t overcook the tortellini, or it’ll fall apart. Remember that it keeps cooking for a few minutes once you take it off the heat! Oh, and one more thing: if you have time, let the soup simmer for a bit before serving. The flavors get even better as they meld together! Trust me on this one!
Variations to Elevate Your Creamy Chicken Tortellini Soup
Okay, friends, let’s get creative! This Creamy Chicken Tortellini Soup is a fantastic base, but you can totally jazz it up to make it your own. Want more veggies? Toss in some fresh spinach or sliced mushrooms during the last few minutes of cooking. Seriously, it’s so tasty! Feeling adventurous with the tortellini? Try a different filling, like spinach and ricotta. You can totally find different flavor profiles!
For a flavor explosion, add a little extra punch! A pinch of red pepper flakes adds a nice bit of heat, or you can get fancy with some fresh herbs like thyme or oregano. Don’t be afraid to experiment, and make this soup *yours*! Trust me, it’s all about playing around and finding what you love the most!
Serving Suggestions for *Creamy Chicken Tortellini Soup*
So, you’ve got this amazing soup, right? Now you need something to go with it! Honestly, the best thing to do is keep it simple, so the soup can really shine. My absolute favorite is a big, crusty loaf of bread for dipping. Seriously, soak that bread in the creamy broth—it’s pure heaven!
You can also keep it light with a fresh side salad. Something with a simple vinaigrette works perfectly. Or, if you want something green, a side of steamed broccoli or green beans is a great choice. You really can’t go wrong – it’s all about what you’re in the mood for!
Storage and Reheating Instructions for *Creamy Chicken Tortellini Soup*
Okay, so, let’s talk leftovers, because, honestly, this soup is even better the next day! You can store any leftover Creamy Chicken Tortellini Soup in an airtight container in the fridge for up to 3 days.
You can even freeze it! Just be aware that the cream might separate a little once it thaws, but it still tastes delicious. To reheat, I suggest doing it gently on the stovetop over low heat, or you can use the microwave. Just make sure it’s heated through – and get ready for another round of yumminess!
Estimated Nutritional Information for *Creamy Chicken Tortellini Soup*
Alright, so, let’s talk numbers, but remember, these are just estimates, since it all depends on the exact ingredients and brands you use. Generally, one cup of this Creamy Chicken Tortellini Soup comes in around 450 calories.
You can expect about 30g of fat, 20g of protein, and 30g of carbs in there, too. There’s also around 5g of sugar, and 600mg of sodium – so maybe don’t add *too* much extra salt! Still, it’s a cozy bowl of goodness.
Frequently Asked Questions About *Creamy Chicken Tortellini Soup*
I know what you’re thinking, and I’ve got you covered! Here are some of the most common questions I get asked about this creamy, dreamy soup. Hopefully, this will clear up any of your concerns!
Can I use frozen tortellini, you ask? Absolutely! Just don’t thaw it before you add it to the soup. Toss it in frozen, and you *might* need to cook it for a few extra minutes, until it’s tender.
Can I make this soup ahead of time? You bet! It’s actually a great make-ahead meal. Just prepare the soup, let it cool completely, and store it in the fridge for up to three days. Reheat gently on the stovetop or in the microwave. The flavors develop even more as it sits!
What if I don’t have heavy cream? No problem! You can use half-and-half or even milk. Just know that the soup won’t be quite as thick and rich. You can also add a tablespoon or two of cornstarch mixed into the broth to help thicken it a bit!
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Creamy Chicken Tortellini Soup
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting soup with chicken, tortellini, and a creamy broth.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (9 ounce) package refrigerated cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken broth and bring to a boil. Add tortellini and cook according to package directions.
- Return chicken to the pot. Stir in heavy cream and Parmesan cheese. Season with salt and pepper.
- Simmer for a few minutes until heated through. Garnish with fresh parsley before serving.
Notes
- You can use any type of tortellini you like.
- For a spicier soup, add a pinch of red pepper flakes.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg
Keywords: chicken tortellini soup, creamy soup, tortellini soup recipe