Description
This comforting Chicken Tortellini Soup combines tender shredded chicken, fresh vegetables, and cheesy tortellini in a creamy, savory broth. Perfect for a hearty weeknight dinner, this soup is both flavorful and easy to prepare in under 40 minutes.
Ingredients
Units
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
Main Ingredients
- 1 1/2 cups cooked shredded chicken
- 5 cups low-sodium chicken stock
- 1 8–ounce package dry tortellini
Creamy Thickener
- 1 cup milk or half and half
- 1 1/2 tablespoons flour
Garnish
- Fresh oregano and thyme for garnish
Instructions
- Prepare the Vegetables: Heat a large pot over medium heat and add the olive oil and butter. Once the butter has melted, add diced onion, chopped carrots, chopped celery, minced garlic, oregano, salt, and pepper. Stir and cook until the vegetables soften, about 5 to 6 minutes.
- Add Chicken: Stir in the cooked shredded chicken and cook for an additional 1 to 2 minutes to combine flavors.
- Simmer Soup Base: 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 pot and cook according to package instructions, about 5 minutes, or until tender.
- Prepare Milk Slurry: While the tortellini cooks, place the milk and flour into a shaker cup or jar. Shake vigorously for at least 30 seconds to combine into a smooth slurry.
- Thicken the Soup: Slowly stream the milk and flour slurry into the simmering soup while stirring constantly. Let the soup simmer for 10 to 15 minutes to thicken.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Sprinkle fresh oregano and thyme on top for garnish and serve hot.
Notes
- For a richer flavor, use half and half instead of milk for the slurry.
- You can substitute fresh tortellini if preferred; adjust cooking time accordingly.
- Leftover shredded chicken is a great time saver for this recipe.
- The soup thickens as it simmers with the milk and flour mixture, so be patient for the perfect creamy texture.
- Garnish with fresh herbs just before serving to maintain their bright flavor.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
