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Amazing 35-Minute Creamy Chicken Tortellini Soup

creamy chicken tortellini soup

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This is a comforting and quick one-pot creamy chicken tortellini soup, perfect for a cozy weeknight meal. You will love the velvety broth and tender tortellini.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chicken and cook until browned on all sides and mostly cooked through. Remove chicken and set aside.
  3. Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
  4. Stir in garlic, Italian seasoning, and thyme. Cook for 1 minute until fragrant.
  5. Pour in chicken broth. Bring the mixture to a simmer. Season with salt and pepper.
  6. Return the chicken to the pot. Add the tortellini and cook according to package directions, usually about 3-5 minutes.
  7. Reduce heat to low. Stir in heavy cream and Parmesan cheese until the soup is creamy. Do not boil after adding cream.
  8. Taste and adjust seasoning if needed.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • For extra flavor, add a splash of white wine after sautéing the vegetables and let it reduce before adding the broth.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup before adding the cream.
  • Chef Tariq suggests using high-quality chicken broth for the best base flavor.
  • This soup tastes even better the next day.

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