There is truly nothing better than having a delicious and warm soup on a cold day. If you are looking for a soup recipe to make tonight, I suggest making this creamy chicken tortellini soup by Damn Delicious. It’s absolutely comforting, especially on a chilly day. I love pairing it with steak, but you can also serve it with roasted vegetables or mashed potatoes.
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If you have a busy day and want a warm dish for dinner, this recipe is the way to go, as it’s easy to make and ready in just 40 minutes. Using rotisserie chicken saves you a lot of time and adds flavor to the soup. It also only requires one pot, so there’s not a lot of cleaning to do. Give this recipe a try; I am sure you will love it.
Here’s another recipe for you: Creamy Chicken Soup With Vegetables
Easy Creamy Chicken Tortellini Soup Ingredients
- 1/4 cup of unsalted butter
- 1 sweet onion (diced)
- 3 carrots (peeled and sliced)
- 2 ribs celery (diced)
- 3 cloves of garlic (minced)
- 1 1/2 teaspoons of Italian seasoning
- 1/4 cup of all-purpose flour
- 1/4 cup of dry white wine
- 6 cups of chicken stock
- 1 bay leaf
- kosher salt and freshly ground black pepper
- 3 cups of leftover shredded rotisserie chicken
- 1 (9-ounce) package of refrigerated three-cheese tortellini
- 1/2 cup of heavy cream
- 1/2 cup of frozen green peas
- 1 tablespoon of freshly squeezed lemon juice
- 2 tablespoons of chopped freshly parsley leaves
How to Make Creamy Chicken Tortellini Soup
Step 1:
Place a large stockpot or Dutch oven over medium heat. Add butter and let it melt. Once melted, add onion, carrots, and celery. Cook while stirring occasionally for about 3 to 4 minutes.
Step 2:
Add the garlic and Italian seasoning. Cook until fragrant for about a minute.
Step 3:
Whisk in flour until it turns light brown for about a minute.
Step 4:
Pour in the wine, then scrape any browned bits from the bottom of the pot.
Step 5:
Add the chicken stock and bay leaf. Season it with salt and pepper, then let it come to a boil. Once boiling, reduce the heat and let it simmer with the lid on for about 10 minutes.
Step 6:
Add chicken and tortellini. Cook until tender for about 4 to 5 minutes.
Step 7:
Pour the heavy cream, then add peas, lemon juice, and parsley. Cook until heated through for about 2 minutes. Season it with salt and pepper.
Step 8:
Serve while warm. Enjoy!
Creamy Chicken Tortellini Soup
