Easy Creamy Chicken Tortellini Soup

This Creamy Chicken Tortellini Soup Made with Chicken, Veggies, And Herbs is Comfort Food at its Best.

Table of Contents

1. A Delicious Recipe for Creamy Chicken Tortellini Soup!
2. How to Make Creamy Chicken Tortellini Soup
3. Easy Creamy Chicken Tortellini Soup Recipe

 

A Delicious Recipe for Creamy Chicken Tortellini Soup!

Hey cousins! I’m counting down the days to my favorite time of the year: fall! When I think of fall, I think of homemade soups, stews, chilis and numerous slow cooker meals. One of my favorite soups to make during fall would have to be my easy creamy chicken tortellini soup. My recipe for this soup includes carrots, fresh stalks of celery, sliced onions, garlic, and more. It’s truly one big pot of comfort! Best of all, it’s quite easy to make, and the prep time is under 15 minutes. Let me tell you what you need to get started.

How to Make Creamy Chicken Tortellini Soup

Step 1: Gather the Ingredients

• 2 pounds of cooked chicken (You can use chicken breasts, chicken thighs or a combination. It’s totally up to you! Also, you can make the chicken homemade or buy store-bought rotisserie chicken.)
• 14 ounces of cheese tortellini
• fresh thyme
• bay leaves
• 2 large leeks
• 2 celery stalks
• 3 peeled carrots
• 2 tablespoons of olive oil
• 1 tbsp butter
• 3 teaspoons seasoning salt (I use RosaMae Seasonings.)
• black pepper
• 9 cups of chicken broth (No need for chicken bouillon. I like to use low sodium broth.)
• 1 cup water
• ¼ cup of cornstarch (No need for flour! The cornstarch will certainly thicken this soup up.)
• 1 cup of half and half (Which is a combination of milk and heavy cream.)

Step 2: Prepare the Vegetables and Herbs

Be sure to wash all of the vegetables before any other steps. Gently scrub the dirt off of all of the vegetables. Also, remember that the carrots will need to be peeled prior to cutting. Since we’re using fresh herbs, you’ll need to wash those as well. Be sure to not skip out on any of these vegetables or herbs. They add a ton of flavor to this recipe. Skipping out on any ingredients listed will change the recipe, and it won’t taste the same!

Step 3: Cook the Soup

• In a large pot over medium-high heat, add in oil and butter. 
• Once the butter begins to melt, add in clean leeks. Stirring occasionally, allow the leeks to cook for about 4 minutes or until softened. 
• Next, add in celery, carrots, and seasonings. 
• Add in vegetable broth and lower heat to a simmer.
• Cook for 20-25 minutes or until carrots are tender.
• In a small bowl, whisk 1 cup of water and cornstarch, then set to the side.
• Once carrots are tender, add in the chicken and the tortellini.
• Increase the heat to medium-high heat, let it boil, and cook for about 4-6 minutes.
• Next, pour in the water and cornstarch mixture.
• Stir until the broth has thickened, then reduce the heat to low.
• Slowly pour in the half and half. 
• Stir and cook for about 5 more minutes.
• Turn the heat off, and remove the pot from the hot burner.
• Garnish with fresh parsley and serve!

Step 4: Serve the Creamy Chicken Tortellini Soup

Serve this soup immediately after you make it. You want to serve it while it’s nice, and hot! When serving this easy creamy chicken tortellini soup, you don’t need many sides, if any! Why? Because this soup has all your carbohydrates, protein and vegetables. I usually eat this soup by itself or pair it with a sandwich or salad.

Let me know how you enjoyed this recipe. Tag me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out my brand new cookbook, Super Soul Food with Cousin Rosie, loaded with many recipes you can’t find anywhere else.

Looking for more soup recipes? Check out my tomato soup as well as my cheddar broccoli soup!

Easy Creamy Chicken Tortellini Soup Recipe

This Creamy Chicken Tortellini Soup is filled with tender chicken and bright veggies in a savory broth. There's nothing like a comforting bowl of soup on a chilly day.

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Course Soup

Cuisine Italian

Keyword Chicken Tortellini Soup

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 6 servings

Ingredients

• 2 lbs cooked chicken shredded
• 14 oz bag of cheese tortellini
• 2 large leeks cut into ½ inch pieces
• 2 stalks of celery cut into ½ inch pieces
• 3 peeled carrots cut into ½ inch pieces
• 2 sprigs of fresh thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 tbsp butter salted
• 3 tsp seasoning salt I use RosaMae Seasoning
• 1 ½ tsp coarse black pepper
• 9 cups chicken broth
• 1 cup water
• ¼ cup cornstarch
• 1 cup half and half

Instructions

• In a large pot over medium high heat add in oil and butter.
  2 tbsp olive oil, 1 tbsp butter
• Once butter begins to melt, add in clean leeks. Stirring occasionally, allow the leeks to cook for about 4 minutes, or until softened.
  2 large leeks
• Next, add in celery, carrots, thyme, bay leaves, pepper, and seasoning salt.
  2 stalks of celery, 3 peeled carrots, 2 sprigs of fresh thyme, 2 bay leaves, 3 tsp seasoning salt, 1 ½ tsp coarse black pepper
• Add in chicken broth and lower heat to a simmer.
  9 cups chicken broth
• Cook for 20-25 minutes, or until carrots are tender.
• In a small bowl whisk 1 cup of water and cornstarch, then set to the side.
  1 cup water, ¼ cup cornstarch
• Once carrots are tender, add in the chicken and the tortellini.
  2 lbs cooked chicken, 14 oz bag of cheese tortellini
• Increase the heat to medium high heat, and cook for about 4-6 minutes.
• Next, pour in the water and cornstarch mixture.
• Stir until broth has thickened, then reduce the heat to low.
• Slowly pour in the half and half.
  1 cup half and half
• Stir and cook for about 5 more minutes.
• Turn the heat off, and remove the pot from the hot burner.
• Serve & enjoy!

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Recipe by: I Heart Recipes