Creamy Chicken Tortellini Soup
Whether you’re preparing a cozy weeknight meal, hosting a dinner party, or looking for a comforting and flavorful soup, Creamy Chicken Tortellini Soup is the perfect choice.
Servings 6
Ingredients
- 3 cups leftover shredded rotisserie chicken
- 1 9-ounce package refrigerated three cheese tortellini
- ½ cup heavy cream
- ½ cup frozen green peas
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 6 cups chicken stock
- 1 sweet onion diced
- 3 carrots peeled and sliced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 ½ Tsp Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp chopped fresh parsley leaves
- 1 bay leaf
Instructions
- Heat the butter in a large stockpot or Dutch oven over medium heat. Add the onion, carrots, and celery, cooking for 3-4 minutes while stirring occasionally, until softened.
- Add the garlic and Italian seasoning, stirring until fragrant, about 1 minute.
- Sprinkle in the flour and whisk until it turns a light golden color, about 1 minute.
- Add the chicken stock and bay leaf, seasoning with salt and pepper to your liking. Bring the mixture to a boil, then reduce the heat and cover, letting it simmer for about 10 minutes to allow the flavors to meld.
- Stir in the chicken and tortellini, cooking until the tortellini is tender, approximately 4-5 minutes.
- Mix in the heavy cream, peas, lemon juice, and parsley, cooking just until warmed through, about 2 minutes. Adjust the seasoning with additional salt and pepper if needed.
- Serve hot and enjoy!