Creamy Chicken Tortellini Soup
A delightful blend of comforting flavors that warms your heart and satisfies hunger, perfect for any season.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Can use leftover chicken for convenience
- 1 package 9 ounces cheese-filled tortellini
- 4 cups chicken broth Use high-quality for best flavor
- 1 cup heavy cream Substitute with Greek yogurt for a lighter version
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
For Serving
- Parmesan cheese, for serving Freshly grated for best taste
Instructions
Preparation
- Gather all your ingredients for a smoother cooking process.
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté for about 3-4 minutes until fragrant and onion turns translucent.
- Add the diced carrots and celery. Cook for another 5 minutes, stirring occasionally.
Cooking
- Incorporate the shredded chicken and pour in the chicken broth.
- Bring the mixture to a gentle simmer.
- Add the cheese-filled tortellini and cook according to package instructions (about 4-6 minutes).
- Stir in the heavy cream gently to mix well with the broth.
- Sprinkle in the dried thyme and basil. Season with salt and pepper to taste.
- Let it simmer for an additional 5 minutes to meld the flavors.
Serving
- Ladle generous portions into bowls and garnish each bowl with freshly grated Parmesan cheese.
- Consider serving with crusty bread or a fresh salad.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be frozen for 2-3 months. Reheat on the stove, adding a splash of chicken broth if needed.