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Chicken Tortellini Soup Recipe

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4.5 from 64 reviews

This comforting Chicken Tortellini Soup combines tender shredded chicken, flavorful vegetables, and cheesy tortellini in a creamy broth. Perfect for a cozy meal, this soup is easy to make on the stovetop and features a rich yet light texture enhanced by a milk and flour slurry, making it a family favorite for any season.

Ingredients

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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

Main Ingredients

  • 1 1/2 cups cooked shredded chicken
  • 5 cups low-sodium chicken stock
  • 1 (8-ounce) package dry tortellini (cheese or your favorite filling)

Thickener

  • 1 cup milk or half and half
  • 1 1/2 tablespoons all-purpose flour

Garnish

  • Fresh oregano and thyme sprigs

Instructions

  1. Sauté Vegetables and Aromatics: Heat a large pot over medium heat and add the olive oil and butter. Once the butter is melted, add the diced onion, chopped carrots, chopped celery, minced garlic, dried oregano, salt, and pepper. Stir and cook for about 5 to 6 minutes until the vegetables are softened and fragrant.
  2. Add Chicken: Stir in the cooked shredded chicken and cook for an additional 1 to 2 minutes to let the flavors meld together.
  3. Add Broth and Simmer: Pour in the 5 cups of low-sodium chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
  4. Cook Tortellini: Add the dry tortellini to the simmering soup and cook for 5 minutes, or until the tortellini is tender but still firm to bite (al dente).
  5. Prepare Milk and Flour Slurry: While the tortellini cooks, combine the milk (or half and half) and flour in a shaker cup or a jar with a tight lid. Shake vigorously for at least 30 seconds until the mixture is smooth and well combined.
  6. Thicken Soup: After the tortellini is cooked for 5 minutes, slowly stream in the milk and flour mixture into the soup while stirring continuously to prevent lumps. Bring the soup back to a gentle simmer and cook for 10 to 15 minutes. The soup will thicken to a creamy consistency.
  7. Season to Taste and Serve: Taste the soup and adjust the salt and pepper if necessary. Once ready, sprinkle fresh oregano and thyme on top as garnish. Serve hot and enjoy!

Notes

  • Using low-sodium chicken stock allows you to control the salt level in the soup.
  • You can substitute fresh tortellini for dry; adjust cooking time accordingly (fresh usually cooks faster).
  • For a richer soup, use half and half instead of milk.
  • If you prefer a gluten-free version, use gluten-free flour and gluten-free tortellini.
  • Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Find it online: https://stoveandlove.com/chicken-tortellini-soup-recipe-2/