Why You’ll Love This Recipe
- One-Pot Meal: Everything cooks in a single pot, making cleanup a breeze.
- Balanced Ingredients: Utilizes whole packages of broth, tortellini, and chicken, so there are no leftover ingredients.
- Great for Leftovers: Reheats well, making it ideal for meal prep and enjoying throughout the week.
Ingredients
- 3 tablespoons unsalted butter, divided
- 2 celery stalks, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- ½ medium white onion, chopped
- 3 garlic cloves, minced
- 8 ounces button mushrooms, chopped
- 1 pound boneless, skinless chicken thighs, cut into ½-inch cubes
- 3 tablespoons all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon fresh thyme leaves
- ½ teaspoon ground black pepper
- Pinch of ground nutmeg
- Pinch of red pepper flakes
- 4 cups chicken broth (32 ounces)
- 1 package refrigerated cheese tortellini (9–10 ounces)
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- Finely chopped fresh parsley and grated or shredded Parmesan cheese for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Vegetables: In a large pot, heat 2 tablespoons of butter over medium heat. Add celery, carrots, and onion; cook for 3 to 4 minutes until the vegetables begin to soften, stirring occasionally.
- Add Mushrooms and Garlic: Incorporate garlic and mushrooms. Cook for 8 to 10 minutes until the mushrooms are browned, stirring occasionally. Transfer the vegetable mixture to a medium bowl.
- Cook Chicken: Increase the heat to medium-high and add the remaining 1 tablespoon of butter to the pot. Add the chicken and cook until lightly browned, stirring occasionally.
- Add Flour and Seasonings: Stir in the flour, salt, thyme, black pepper, nutmeg, and red pepper flakes. Cook for 30 seconds while stirring.
- Add Broth and Tortellini: Gradually add the chicken broth, stirring constantly until fully incorporated. Bring to a boil, then add the tortellini. Reduce heat and cook according to the tortellini package instructions until tender.
- Finish Soup: Stir in the heavy cream, lemon juice, and the reserved vegetable mixture. Serve immediately, garnished with parsley and Parmesan cheese if desired.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Variations
- Protein Options: Substitute chicken thighs with chicken breasts or even turkey for a different protein choice.
- Vegetable Additions: Incorporate spinach, kale, or zucchini for added nutrients and flavor.
- Spice Level: Adjust the red pepper flakes to your preferred level of heat, or omit them for a milder soup.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 4 days.
- Freezing: For longer storage, freeze the soup in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the soup in a saucepan over low heat, stirring occasionally. Alternatively, microwave individual portions in 30-second intervals, stirring in between, until heated through.
FAQs
What type of mushrooms work best in this soup?
Button (white) mushrooms are recommended for their affordability and mild flavor, but you can use any variety you prefer.
Can I use dried thyme instead of fresh?
Yes, if using dried thyme, use half the amount called for fresh thyme.
Is it possible to make this soup gluten-free?
To make the soup gluten-free, use gluten-free flour as a thickener and substitute the tortellini with a gluten-free pasta.
How can I make this soup dairy-free?
Replace the butter with a plant-based alternative and use a dairy-free cream substitute. Ensure the tortellini is also dairy-free or use a suitable alternative.
Can I prepare this soup in advance?
Yes, this soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently to maintain the creamy texture.
What can I serve alongside this soup?
Pair the soup with a fresh green salad and crusty bread to complete the meal.
How do I prevent the tortellini from becoming mushy?
Be careful not to overcook the tortellini. Follow the package instructions for cooking time, and consider adding them later in the cooking process if you plan to reheat the soup multiple times.
Can I add other herbs to this soup?
Feel free to experiment with herbs like rosemary
Creamy Chicken Tortellini Soup
- Total Time: 45 minutes
- Yield: 6 servings
Description
This Creamy Chicken Tortellini Soup is a cozy, one-pot meal made with tender chicken, mushrooms, and cheese-filled tortellini in a rich, creamy broth. Perfect for a comforting weeknight dinner, this hearty soup is easy to make and great for leftovers.
Ingredients
- 3 tbsp unsalted butter, divided
- 2 celery stalks, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- ½ medium white onion, chopped
- 3 garlic cloves, minced
- 8 oz button mushrooms, chopped
- 1 lb boneless, skinless chicken thighs, cut into ½-inch cubes
- 3 tbsp all-purpose flour
- 1½ tsp kosher salt
- 1 tsp fresh thyme leaves
- ½ tsp ground black pepper
- Pinch of ground nutmeg
- Pinch of red pepper flakes
- 4 cups chicken broth (32 oz)
- 1 package refrigerated cheese tortellini (9–10 oz)
- 1 cup heavy cream
- 1 tbsp fresh lemon juice
- Fresh parsley and Parmesan cheese, for garnish (optional)
Instructions
- Sauté Vegetables – In a large pot, melt 2 tbsp of butter over medium heat. Add celery, carrots, and onion, and cook for 3-4 minutes until softened.
- Cook Mushrooms & Garlic – Stir in mushrooms and garlic, cooking for 8-10 minutes until browned. Transfer the mixture to a bowl.
- Brown Chicken – Increase heat to medium-high, melt the remaining butter, and add chicken. Cook until lightly browned.
- Add Flour & Seasonings – Stir in flour, salt, thyme, black pepper, nutmeg, and red pepper flakes. Cook for 30 seconds.
- Simmer Broth & Tortellini – Slowly add chicken broth, stirring constantly. Bring to a boil, add tortellini, and cook per package instructions.
- Finish Soup – Stir in heavy cream, lemon juice, and reserved vegetables. Serve immediately, garnished with parsley and Parmesan if desired.
Notes
- Protein Swap – Use chicken breasts or turkey instead of thighs.
- Vegetable Boost – Add spinach, kale, or zucchini for extra nutrients.
- Spice Control – Adjust red pepper flakes for your desired heat level.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
