Creamy Chicken and Tortellini Soup
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You will love the rich and velvety broth of this creamy chicken and tortellini soup. The savory broth hugs each ingredient with warmth and richness. This is a satisfying meal on a chilly day. This soup will also bring a touch of love to your table.
Start off this creamy chicken and tortellini soup with some butter and onion in a stock pot. Cook until those onions are tender then sprinkle with flour, poultry seasoning, and dried rosemary and cook for one minute. Next, you will whisk in some chicken broth.
Ingredients to make Creamy Chicken and Tortellini Soup
- BUTTER
- ONION
- FLOUR
- POULTRY SEASONING
- DRIED ROSEMARY
- CHICKEN BROTH
- CELERY
- CARROTS
- POTATO
- BAY LEAF
- COOKED CHICKEN
- HEAVY CREAM
- FROZEN CHEESE TORTELLINI
- FROZEN PEAS
- SALT & PEPPER
Now it’s time for those colorful veggies to help create a feast for the eyes along with the palate. There is celery, carrots, and potatoes. Peas will make an appearance toward the end of the soup. Also, you add in a bay leaf for more flavor. Allow this all to come to a simmer. Then cover and cook for about 17 minutes until thos vegetables are tender.
Next, add in some cooked chicken, cheese tortellini, and cream. Bring it to a simmer again and cook uncovered for about 5 minutes until that tortellini is fully cooked. Now comes the frozen peas to give it that pop of green color. Remove the bay leaf and give the soup a couple more minutes to heat those frozen peas. That’s it! Dish up a bowl of joy that’s as beautiful as it is delicious.
FOR MORE RECIPES LIKE THIS, TRY:
- Slow Cooker Sausage Tortellini Soup
- Instant Pot Creamy Tomato Tortellini Soup
- Tortellini with Tomato Cream Sauce
- Cheesy Baked Tortellini Casserole
Creamy Chicken and Tortellini Soup
Real Mom Kitchen
Ingredients
- ¼ cup butter
- 1 onion diced
- ¼ cup flour
- 1 tsp poultry seasoning
- ½ tsp dried rosemary
- 5 cups chicken broth
- 2 ribs celery diced
- 2 carrots peeled and diced
- 1 large potato peeled and dice
- 1 bay leaf
- 2 cups cooked chicken shredded or chopped
- ⅔ cup heavy cream
- 2 cups frozen cheese tortellini
- ⅓ cup frozen green peas
- salt & pepper to taste
Instructions
- In a stock pot over medium heat, melt butter. Add in onions and cook until soft, about 3-4 minutes. Sprinkle in the flour , poultry seasoning, and rosemary. Cook for 1 minute more.
- Whisk in the broth a little at a time until smooth after each addition. Add in the celery, carrots, potatoes, and bay leaf. Bring to a boil. Then reduce to a simmer, and cook covered for 17 minutes or until vegetables are tender.
- Mix in the chicken, tortellini, and cream, simmer an additional 5 minutes uncovered or until tortellini is cooked.
- Stir in peas, discard bay leaf and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas. Serves 6.
Nutrition
This recipe is adapted from Spend with Pennies.
