Creamy Chicken Tortellini Soup is the perfect fall and winter soup! This soup is loaded with chicken, 3 cheese tortellini, celery, carrots and a whole lot of flavor. It is a creamy soup that will leave you warm and full! Recipe makes about 2 1/2 quarts of soup, so about 10 (1 cup) servings.
1cup fresh parmesan cheese, grated*fresh wedge, not bottled
1 to 1 1/2tspsalt*more or less to taste
1/8tspblack pepper*more or less to taste
1/4tspdried basil leaves
some additional add-ins (optional): potatoes, spinach, corn, green onions, bacon bits-not included in nutritional calculations see notes
Instructions
In a large soup pot, melt your butter over medium heat and add your flour. Whisk it until it is thick. It should be almost like a thick paste.
Add your onion and garlic to the flour and butter mixture. Let it cook for a few minutes, stirring it occasionally.
Add in your chicken broth and heavy creamy. Stir/whisk making sure it all mixed and there are no lumps. Reduce heat to medium-low heat.
Add your cooked chicken, tortellini, celery and carrots. Mix well and let it cook and heat in the soup until the carrots are tender and tortellini are cooked fully. Let the soup heat and it should thicken a bit. Your soup should start to simmer and bubble a bit on medium-low heat. If not, turn up the heat to medium.
Keep whisking/stirring so the soup doesn't stick to the bottom of the pan. Add in your parmesan cheese once the soup starts to bubble and is thickened. Stir the cheese in until fully melted. The soup can take up to 30 minutes to thicken. NOTE: If your soup hasn't thickened, (or you want it thicker after the tortellini has cooked fully), then you can add a cornstarch slurry. Just mix 1 tablespoon of cornstarch to 2 tablespoons of cold water and mix it together. Then add the cornstarch slurry to your hot bubbly soup. Give it a few minutes to thicken and then repeat again if you want it even thicker.
Season your soup with salt, pepper and basil and adjust to taste.
Notes
See blog post above for options on your tortellini.If you are using frozen tortellini take it out of the freezer and let it thaw a bit before adding it to the soup. At the very least take it out while you are making the soup base. If you are adding potatoes to this soup they can cook as the soup heats and thickens. Just add them with the tortellini. Let the soup cook and heat the potatoes and tortellini until they are both done to your liking. Just note the larger the potato pieces the longer they will need to cook in the soup. You can also boil them in water and let them cook a little bit before adding them to the soup.If you are adding corn just add it in the last few minutes so it can heat through. If adding spinach, add it at the very end.If you are adding bacon, add it at the end. Make sure the bacon is fully cooked and crumbled.If adding green onions, you can add them to the soup for each serving.
Nutrition information is automatically calculated and should only be used as an approximation.