Description
This creamy Chicken Tortellini Soup is a comforting and hearty weeknight meal that combines tender shredded chicken, flavorful vegetables, and your favorite tortellini pasta in a rich, savory broth thickened with milk and flour. Perfect for using up leftover rotisserie chicken, this recipe is easy to prepare and full of delightful Italian-inspired flavors.
Ingredients
Scale
Main Ingredients
- 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
- 1 1/2 cups cooked shredded chicken
- 5 cups low-sodium chicken stock
- 1 (8-ounce) package dry tortellini (your favorite kind)
Thickening and Garnish
- 1 cup milk or half and half
- 1 1/2 tablespoons all-purpose flour
- Fresh oregano and thyme for garnish
Instructions
- Prepare the vegetables and aromatics: Heat a large pot over medium heat and add olive oil and unsalted butter. Once the butter has melted, add diced onion, chopped carrots, chopped celery, minced garlic, oregano, salt, and pepper. Stir and cook for about 5 to 6 minutes until the vegetables soften and become fragrant.
- Add chicken and broth: Stir in the cooked shredded chicken and cook for 1 to 2 minutes to combine flavors. Pour in the low-sodium chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
- Cook the tortellini: Add the dry tortellini to the simmering soup and cook for about 5 minutes, stirring occasionally to prevent sticking.
- Make the milk slurry: While the tortellini cooks, combine the milk (or half and half) and flour in a shaker cup or bowl. Shake or whisk vigorously for at least 30 seconds to create a smooth slurry without lumps.
- Thicken the soup: After the tortellini has cooked for 5 minutes, slowly stream in the milk and flour mixture into the pot while continuously stirring. Bring the soup back up to a simmer and let it cook for an additional 10 to 15 minutes to thicken the broth and meld flavors.
- Season and garnish: Taste the soup and adjust seasoning with more salt and pepper if needed. Sprinkle fresh oregano and thyme over the soup before serving warm.
Notes
- This creamy chicken tortellini soup is a quick and satisfying weeknight meal.
- It’s a great way to use leftover cooked chicken or rotisserie chicken.
- Tortellini adds a delightful twist by replacing traditional egg noodles, making it a filling comfort food.
- Make sure to whisk the milk and flour well to avoid lumps and ensure smooth thickening.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
