Description
A comforting and hearty creamy Chicken Tortellini Soup featuring tender shredded chicken, flavorful vegetables, and cheese tortellini simmered in a rich broth thickened with a milk and flour slurry. Perfect for an easy weeknight dinner or to use up leftover rotisserie chicken.
Ingredients
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 dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups cooked shredded chicken
- 5 cups low-sodium chicken stock
Pasta
- 1 8-ounce package of your favorite tortellini (dry tortellini recommended)
Thickener
- 1 cup milk or half and half
- 1 1/2 tablespoons all-purpose flour
Garnish
- Fresh oregano
- Fresh thyme
Instructions
- Prepare the Vegetables: Heat a large pot over medium heat and add the olive oil and butter. Once the butter has melted, add the diced onion, chopped carrots, celery, minced garlic, dried 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 the flavors.
- Simmer the Soup Base: Pour in the low-sodium chicken stock and bring the mixture to a boil, then reduce to a simmer. Add the tortellini and cook for 5 minutes until the pasta is tender.
- Make the Milk Slurry: While the tortellini cooks, place the milk and flour into a shaker cup and shake vigorously for at least 30 seconds until fully combined and smooth.
- Thicken the Soup: After the tortellini has cooked, slowly stream the milk and flour slurry into the simmering soup while stirring continuously. Continue to simmer the soup for 10 to 15 minutes, allowing it to thicken and develop a creamy texture.
- Season and Garnish: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve the soup hot, garnished with fresh oregano and thyme for added aroma and flavor.
Notes
- This creamy chicken tortellini soup is an excellent quick weeknight meal that uses leftover rotisserie chicken.
- Tortellini adds a satisfying, hearty pasta element that replaces traditional egg noodles.
- The milk and flour slurry creates a perfect creamy texture without the need for heavy cream.
- Fresh herbs as a garnish elevate the flavor and presentation.
- For a lighter version, substitute half and half with milk or a lower-fat milk alternative.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
