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
