Creamy Chicken Tortellini Soup
A cozy and creamy one-pot soup featuring tender shredded chicken, cheese tortellini, and a rich broth finished with heavy cream and thyme. Ready in under 30 minutes.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie or leftover) Use leftover rotisserie chicken for convenience.
- 9 ounces package of cheese tortellini Frozen tortellini can be used for quicker cooking.
- 4 cups chicken broth Low-sodium chicken broth recommended if adding salt.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- to taste salt and pepper
- Fresh parsley for garnish Use chopped parsley for garnish.
Instructions
Preparation
- Warm the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté until the vegetables are soft, about 5–7 minutes. Stir in the minced garlic during the last minute.
- Pour in the chicken broth and bring the pot to a boil.
- Add the shredded chicken and the tortellini. Cook the tortellini according to the package directions, usually 3–7 minutes, until tender.
- Reduce the heat to low. Stir in the heavy cream and dried thyme. Taste and season with salt and pepper.
- Let the soup simmer gently for 5 more minutes to meld flavors.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
Cool leftovers quickly and refrigerate in an airtight container for up to 3–4 days. When reheating on the stove, warm gently over low heat. For freezing, omit the heavy cream and freeze the soup in a freezer-safe container for up to 2 months.