Creamy Chicken Tortellini Soup
Make creamy chicken tortellini soup with cheese-filled pasta and vegetables. Learn when to add tortellini and dairy for a smooth, satisfying broth.
Servings 6 servings
Calories 452kcal
Equipment
- Large Dutch Oven
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 large carrots peeled and sliced into rounds
- 2 ribs celery sliced
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 12 ounces refrigerated cheese tortellini
- 2 cups cooked shredded chicken breast
- 2 cups fresh baby spinach packed
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, sautéing for 6 to 8 minutes until the vegetables are softened and the onion is translucent.
- Add the minced garlic to the pot and cook for 60 seconds until fragrant, being careful not to burn it.
- Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to form a roux, which will serve as the thickening base for the soup.
- Slowly whisk in the chicken broth, pouring a little at a time to ensure the flour incorporates smoothly without lumps. Stir in the Italian seasoning, smoked paprika, sea salt, and black pepper.
- Bring the soup to a gentle boil, then reduce the heat to medium-low. Let the broth simmer for 10 minutes to allow the flavors to meld and the liquid to thicken slightly.
- Add the refrigerated cheese tortellini and the shredded chicken to the pot. Increase the heat slightly to maintain a simmer and cook for 3 to 5 minutes, or until the tortellini is tender and floats to the top.
- Stir in the heavy cream and the fresh baby spinach. Continue to cook for another 1 to 2 minutes until the spinach is wilted and the soup is rich and creamy.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley. Serve immediately while hot.
Notes
Nutritional information:
- Calories: 452
- Protein: 24g
- Carbohydrates: 34g
- Fat: 23g
- Saturated fat: 13g
- Cholesterol: 92mg
- Sodium: 1445mg
- Potassium: 320mg
- Fiber: 3g
- Sugar: 4g