Chicken Tortellini Soup Recipe
Quick and easy tortellini soup made with rotisserie chicken and refrigerated cheese tortellini for ultra convenience. It's slightly creamy, even without the heavy cream.
Servings: 12 cups
Calories: 155kcal
Ingredients
- 1 tablespoon Olive Oil
- 1 large Onion diced
- 2 medium Carrots chopped
- 2 ribs Celery diced
- 2 cloves Garlic minced
- ¼ cup All-Purpose Flour
- 6-8 cups Chicken Broth or bone broth
- 1 teaspoon Italian Seasoning
- 9 ounces Refrigerated Cheese Tortellini
- 2 cups Shredded Chicken
- ½ teaspoon Salt or more to taste
- ¼ teaspoon Black Pepper
- Optional: Fresh Parsley for Garnish
Instructions
- Heat a 4.5 quart soup pot over medium heat. Add OLIVE OIL and heat until shimmering.
- Add ONIONS, CARROTS, and CELERY, sauté about 5 minutes until softened. Stir in GARLIC and cook for a few minutes.
- Sprinkle the FLOUR over the vegetables. Saute for 1-2 minutes, stirring as needed.
- Gradually add CHICKEN BROTH, stirring constantly to avoid lumps. Add ITALIAN SEASONING and bring to a gentle boil.
- Stir in the CHEESE TORTELLINI and cook until tender and cooked through, about 3-5 minutes. Reduce heat to a gentle simmer.
- Stir in the shredded ROTISSERIE CHICKEN and stir until warmed through, about 2 minutes.
- Taste and adjust seasoning with SALT and BLACK PEPPER if needed. Serve warm garnished with FRESH PARSLEY.
Video
Notes
Consistency: If the soup thickens too much, add more broth or water to thin it.
Variations: Add a Parmesan cheese rind to the soup as it cooks, then remove it before serving. Add a splash of heavy cream for a richer broth or a splash of lemon juice for brightness before serving.
Nutrition
Serving: 1cup | Calories: 155kcal | Carbohydrates: 15g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 255mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1741IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg