Description
A rich and comforting Creamy Chicken Tortellini Soup combining tender shredded chicken, cheesy tortellini, fresh vegetables, and a savory tomato broth, perfect for a hearty and flavorful meal any day.
Ingredients
Scale
Base Ingredients
- 1/2 cup unsalted butter
- 1 medium onion, diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 teaspoon garlic, minced
Thickening and Tomato Elements
- 1/4 cup all-purpose flour
- 1 (28 oz) can diced tomatoes
- 1 tablespoon tomato paste
Liquids and Protein
- 3 1/2 cups chicken broth
- 1 1/2 cups low fat milk
- 2 cups shredded chicken
Pasta and Greens
- 12 ounces three cheese tortellini
- 1 cup spinach, roughly chopped
Garnish
- 1/2 cup parmesan cheese, grated for garnish
Instructions
- Sauté Vegetables: Melt butter in a large pot over medium heat. Add diced onion, carrot, and celery and sauté until the onion becomes translucent, about 5 minutes, allowing the vegetables to soften and release their flavors.
- Add Garlic: Stir in the minced garlic and sauté for an additional 1 minute to infuse the dish with aromatic garlic flavor.
- Create Roux: Sprinkle the flour over the vegetables and stir continuously, cooking until the flour just begins to darken, about 2 minutes. This thickens the soup base.
- Add Tomato Components: Mix in the tomato paste and diced tomatoes, scraping the bottom of the pot to lift any browned bits for enhanced flavor.
- Pour Liquids and Chicken: Add chicken broth, low-fat milk, and shredded chicken. Bring the mixture to a boil. Then reduce heat to low, cover, and simmer for 15 minutes or until carrots are tender, blending flavors beautifully.
- Add Pasta and Greens: Stir in the three cheese tortellini and chopped spinach. Simmer for another 10 minutes, or until the tortellini are tender and rise to the surface.
- Season and Garnish: Season the soup with salt and pepper to taste. Serve immediately, garnished with grated Parmesan cheese for a creamy and savory finish.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free tortellini.
- Low-fat milk keeps the soup creamy but reduces calories; whole milk may be used for richer flavor.
- Leftover shredded chicken from a rotisserie chicken works well and saves cooking time.
- Spinach can be substituted with kale or Swiss chard for variation.
- Reheat gently to avoid overcooking tortellini and maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 60 mg
Keywords: Creamy Chicken Tortellini Soup, chicken soup, tortellini recipes, creamy soup, Italian soup, comfort food
