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Creamy Chicken Tortellini Soup |

Creamy Chicken Tortellini Soup

  • Author: Laura


  • 2 Tbsp olive oil
  • 1 1/2 cup onion, diced
  • 1 Tbsp minced garlic
  • 4 medium diced carrots
  • 1/2 red bell pepper, diced
  • 8 ounces sliced cremini mushrooms
  • 1/4 cup  flour
  • 5 cups chicken broth
  • 1 heaping Tbsp chicken flavor Better Than Bouillon
  • 1 Tbsp Italian seasoning
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1/4 tsp salt
  • pepper to taste
  • 1 cup Parmesan cheese, grated
  • 1 (10 ounces) container fresh cheese tortellini
  • 1 cup heavy cream
  • 1 1/2 cup cooked and diced chicken
  • 1/2 cup fresh basil, julienned or 1 Tbsp dried basil


  1. In a large pot, add oil along with onion, garlic, carrots, red bell pepper, and mushrooms and cook until vegetables are soft. Sprinkle vegetables with flour and cook, stirring constantly, for 2-3 minutes.
  2. Slowly whisk in broth until smooth. Add in the Better Than Bouillon, Italian seasoning, rosemary, bay leaf, salt, black pepper, and Parmesan cheese and bring to a boil, then immediately reduce heat and simmer, stirring often so cheese doesn’t stick to the bottom of the pot, uncovered, for 20 minutes.
  3. Add in the tortellini. Simmer, continue stirring occasionally, until tortellini is almost al dente.  Stir in the chicken and cream. Continue to simmer until chicken is heated through.
  4. Remove from the heat and stir in basil. Serves 6.
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