Cream Of Chicken Tortellini Soup Recipe

There’s something incredibly comforting about a rich, creamy soup, and when you add the tender bite of tortellini to the mix, it becomes pure magic in a bowl. The Cream of Chicken Tortellini Soup is one of those soul-warming dishes that’s perfect for chilly evenings, when all you want to do is wrap your hands around a steaming bowl of goodness. With its delicate balance of creamy, savory flavors and hearty textures, this soup is destined to become a staple in your recipe collection. Whether you’re cooking for family, friends, or just yourself, this dish strikes the right chord between indulgence and nourishment.

Not only is this soup filling, but it’s also relatively easy to make and can be customized to fit various dietary preferences or pantry limitations. So, let’s dive right into the recipe and explore how to make this comforting bowl of heaven.

Cream Of Chicken Tortellini Soup Recipe

Ready for a delicious, creamy soup that’s both easy to make and totally satisfying? Below is a step-by-step guide on how to prepare the beloved Cream of Chicken Tortellini Soup. Whether you’re a seasoned home cook or just starting, you’ll find this recipe approachable and full of flavor.

Ingredients Needed

To make this decadent Cream of Chicken Tortellini Soup, here’s a list of ingredients that will help you achieve that creamy, savory delight. Be sure to have everything measured and ready before starting.

• Chicken (cooked and shredded): You can use rotisserie chicken for convenience, or cook some chicken breasts or thighs yourself. This adds a great depth of flavor.
• Tortellini (cheese or chicken): Fresh or frozen tortellini works best here. You can choose cheese-filled for a rich flavor or chicken-filled for an added protein boost.
• Butter: For sautéing the vegetables and creating that rich, creamy base.
• Onion (diced): A classic base vegetable, onions add depth and sweetness to the soup.
• Carrots (diced): Their natural sweetness pairs well with the savory flavors and adds a pleasant crunch.
• Celery (diced): For a subtle crunch and an aromatic flavor.
• Garlic (minced): Fresh garlic adds a punch of flavor and richness.
• Chicken Broth: The backbone of the soup. You can use low-sodium broth to control the salt level.
• Heavy Cream: This is the key ingredient for making the soup rich and velvety.
• Milk: A perfect balance with the heavy cream to give you the right creamy consistency without being overly thick.
• Flour: Used to help thicken the soup.
• Seasoning (Salt, Pepper, Thyme, Parsley): These classic seasonings elevate the flavors without overpowering the soup.
• Parmesan Cheese: Adds a final layer of flavor and a slight salty tang.
• Bay Leaf (optional): A subtle herb flavor that deepens the overall profile.

Cooking Instructions

Making this soup is like creating a warm, flavorful hug in a bowl. Here’s how to do it step-by-step:

1. Prepare the ingredients: Start by dicing the onion, carrots, and celery. Mince the garlic, shred the chicken if you’re not using rotisserie, and measure out the other ingredients.
2. Sauté the vegetables: In a large pot or Dutch oven, melt butter over medium heat. Once it’s melted, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
3. Add the garlic: Toss in the minced garlic and sauté for an additional minute, stirring constantly to avoid burning the garlic.
4. Create the roux: Sprinkle the flour over the softened vegetables. Stir well to combine, and cook for 2-3 minutes to remove the raw flour taste. This forms the thickening base for the soup.
5. Add the liquids: Gradually pour in the chicken broth while stirring to ensure no lumps form. Then, slowly add the heavy cream and milk, stirring continuously to combine everything.
6. Season the soup: Add salt, pepper, thyme, and a bay leaf (if using). Stir everything together, bring the mixture to a simmer, and let it cook for 10 minutes to allow the flavors to meld.
7. Cook the tortellini: Add the tortellini to the soup and cook according to the package instructions (usually about 4-5 minutes for fresh tortellini or 8-10 minutes for frozen).
8. Add the chicken: Once the tortellini is cooked, add the shredded chicken. Stir well and cook for an additional 2-3 minutes until everything is heated through.
9. Finish the soup: Remove the soup from the heat and discard the bay leaf. Stir in the parmesan cheese until it melts into the soup, creating a creamy, cheesy finish.
10. Serve: Ladle the soup into bowls and garnish with fresh parsley or extra parmesan cheese, if desired.

Ingredient Insights

Each ingredient in this soup brings something special to the table, both in terms of flavor and texture:

• Chicken: Shredded chicken infuses the soup with a comforting, hearty protein that complements the rich creaminess of the broth. If you’re using rotisserie chicken, you get the bonus of a smoky flavor.
• Tortellini: The tiny pasta pillows filled with cheese or meat add a satisfying bite, creating a perfect balance of texture with the creamy soup.
• Heavy Cream and Milk: Together, these ingredients give the soup its signature creamy texture. The heavy cream offers a luxurious richness, while the milk lightens the consistency just enough to keep it smooth.
• Vegetables: The onion, celery, and carrots don’t just add flavor-they add color and a slight crunch, which balances the richness of the cream.
• Garlic: An essential in many savory dishes, garlic offers aromatic depth and a slight kick to the soup.
• Parmesan Cheese: This aged cheese not only enhances the flavor but helps thicken the soup as it melts, creating a velvety, cheese-infused broth.

Expert Tips

• Use a good-quality chicken broth: Since the broth makes up the bulk of the soup, use a high-quality one for the best flavor. If you have homemade stock, even better!
• Don’t overcook the tortellini: If you cook the tortellini for too long, it can become mushy. Keep an eye on it and remove it from the heat as soon as it’s tender.
• For a thicker soup: You can use a little cornstarch mixed with cold water as an alternative thickener to flour for a gluten-free version.
• Make it ahead: This soup holds up well for leftovers, and the flavors only deepen after a day or two. Just make sure to reheat it gently over low heat to prevent the cream from separating.
• Seasoning: If you’re a fan of extra flavor, add a dash of Italian seasoning or a sprinkle of crushed red pepper flakes for a little heat.

Recipe Variations

• Vegetarian Version: Skip the chicken and use vegetable broth instead of chicken broth. You can also swap out the chicken tortellini for spinach or cheese tortellini to keep things hearty.
• Spicy Version: Add red pepper flakes or a diced jalapeño to the soup to give it a spicy kick.
• Cream Cheese Twist: For a tangy, creamy twist, stir in a few tablespoons of cream cheese along with the heavy cream and milk.
• Add Spinach: Fresh or frozen spinach can be added to the soup for an extra burst of color and nutrition.

Final Words

This Cream of Chicken Tortellini Soup is a true winner. It’s got everything you want in a soup: creamy, comforting, and full of flavor. Whether you’re making it for a cozy weeknight meal or for a weekend gathering, it’s a dish that will leave everyone asking for seconds. The combination of tender tortellini, savory chicken, and the rich creaminess of the broth makes it an irresistible bowl of warmth.