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Amazing 1-Pot Creamy Chicken Tortellini Soup

creamy chicken tortellini soup

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You will create a rich, comforting, and incredibly easy one-pot creamy chicken tortellini soup. This recipe combines tender chicken, cheese tortellini, and a velvety broth, making it a perfect weeknight meal ready fast.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can heavy cream or half-and-half
  • 1 (9 ounce) package cheese tortellini
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until browned and cooked through. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot. Sauté for 5-7 minutes until vegetables soften.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Pour in chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Return the cooked chicken to the pot. Add the tortellini. Cook according to package directions, usually 5-7 minutes, until tortellini is tender.
  6. Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese until the soup is smooth and creamy. Do not boil after adding cream.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

  • For a Tuscan flavor, add 1 cup of fresh spinach during the last 2 minutes of cooking.
  • If you use frozen tortellini, you may need to add 2-3 extra minutes to the cooking time.
  • Jacob suggests using good quality chicken broth; it makes a big difference in the final flavor profile.
  • You can use pre-cooked rotisserie chicken to save even more time.

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