Chicken Tortellini Soup

5 from 2 votes

Chicken Tortellini Soup

This Chicken Tortellini Soup is so easy and will warm you to the core. This amazing, comforting soup is the perfect easy dinner recipe that will win over even the pickiest eater.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Keyword: homemade soup

Servings: servings

Calories: 662kcal

Author: Lisa Longley

Ingredients

2 tablespoons olive oil
1 small yellow onion diced
2 cloves garlic minced
2 medium carrots peeled and diced
3 celery stalks trimed and diced
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 teaspoon kosher salt plus more to taste, if using table salt cut in half to start (see note)
1/2 teaspoon black pepper plus more to taste
1/3 cup all purpose flour (40 grams)
1 cup white wine read above about making chicken tortellini soup without wine (236.59 ml)
6 cups chicken stock (1419.53 ml)
1 pound boneless skinless chicken breasts (453.592 grams)
1 pound cheese tortellini (453.592 grams)
1 cup heavy cream (236.59 ml)

Instructions

Place a large stock pot over medium heat. Add the olive oil and heat. (Read above about making slow cooker chicken tortellini soup.)
2 tablespoons olive oil
Add in the diced celery, carrots, onions, and garlic. Then season with salt, pepper, oregano, and basil. Stir regularly, sautéing until the vegetables are tender, about 5 to 7 minutes.
1 small yellow onion, 2 cloves garlic, 2 medium carrots, 3 celery stalks, 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
Stir in 1/3 cup of all purpose flour, allowing it to fully coat the vegetables.
1/3 cup all purpose flour
Very slowly stir in the white wine. Start with just a little at a time, about two tablespoons, only adding more once the last bit is absorbed. Then whisk in the chicken stock. It should take only about a minute to add both.
1 cup white wine, 6 cups chicken stock
Once all of the stock is added, bring it to a boil. Then add in the chicken (cutting very big breasts in half to reduce their thickeness). Reduce it to a simmer and cook for 25 to 30 minutes. Pull a chicken breast out after about 20 minutes and cut it in half to check it's doneness (it should register 165 degrees Fahrenheit on an instant read thermometer), being careful not to cook the chicken too long.
1 pound boneless skinless chicken breasts
Remove the fully cooked chicken and turn up the heat, bringing the liquid to a boil. Once boiling, add the tortellini and cook for the length of time indicated on the tortellini package.
1 pound cheese tortellini
While the tortellini is cooking, shred the chicken.
Once the tortellini is done cooking, remove the soup from the heat. Stir in the chicken and the heavy cream. Taste and add more salt and/or pepper to taste.
1 cup heavy cream

Video

Notes

Because chicken stock varies so greatly in salt content from brand to brand, this recipe is purposefully under salted. Add more salt at the end of the recipe (you may need up to 1 teaspoon more) until you reach the taste that you desire.

Make a note of how much more you add (if you use the same brand of chicken stock regularly) so next time you can add the amount you like up front.

Nutrition