Creamy Tortellini Soup Recipe
Creamy, hearty, and comforting Chicken Alfredo Tortellini Soup is an easy one-pot dish that will warm you up on a chilly day! It combines the flavors of classic Chicken Alfredo with the indulgence of tortellini pasta in a warm, creamy broth.
Ingredients
Tortellini Soup
- 1 tablespoon olive oil
- ½ cup onion, finely chopped
- 1 pound about 2 boneless, skinless chicken breasts, cubed
- ½ cup carrot, diced
- ½ cup celery, diced
- 1 teaspoon garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- 9 ounces about 2 ½ cups refrigerated cheese-filled tortellini
- Salt and pepper to taste
Optional garnishes:
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Sauté the onions. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until they become translucent.
- Pre-cook the chicken. Add the diced chicken to the pot and cook until it's no longer pink on the outside, about 5 minutes (it doesn’t need to be cooked through yet).
- Add the vegetables. Stir in the carrot and celery, and cook for another 2-3 minutes until they begin to soften. Add in the minced garlic and cook for 1 minute.
- Make the soup. Pour in the chicken broth, heavy cream, dried thyme, dried oregano, and bay leaf. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
- Add the pasta. Add in the tortellini for the last 5-10 minutes of cooking. Cook until tender.
- Season. Once the soup is ready, remove the bay leaf and discard it. Season the soup with salt and pepper to taste.
- Garnish and Serve. Ladle the creamy chicken tortellini soup into bowls, garnish with chopped fresh parsley, and sprinkle with grated Parmesan cheese. Serve hot with some crusty bread or garlic bread for a delicious and comforting meal.
Notes
- To Store In the Fridge. Allow the soup to cool to room temperature before transferring to a lidded container. Leftover soup can be stored in an airtight container in the refrigerator for 3 to 4 days.
- In the Freezer. If you are planning to freeze it, place the soup in a freezer-friendly container labeled with the date and consume within 2 to 3 months.
- To Reheat. If frozen, let the soup thaw in the fridge overnight. Reheat the soup gently over low to medium heat, stirring occasionally. Add a splash of chicken broth or milk to maintain the creamy consistency of the soup.
Nutrition
Calories: 400kcalCarbohydrates: 23gProtein: 25gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 114mgSodium: 1170mgPotassium: 439mgFiber: 2gSugar: 5gVitamin A: 2438IUVitamin C: 3mgCalcium: 114mgIron: 2mg
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