Chicken Tortellini Soup.
It’s officially soup season! Chicken tortellini soup season, that is.
Unofficially, it’s been soup season for… all of my life.
It’s always soup season for me. But now I feel as if I don’t have to hide my soup consumption. It’s getting chillier outside and people are starting to crave soup. Chicken tortellini soup is here to cure ALL.
It’s funny – I never really care about tortellini own its own or with sauce, served as pasta. But as soon as it is in soup, I am ALLLLL over that.
And it’s another recipe where you can utilize a rotisserie chicken! It’s not like you HAVE to use one. But this is a fantastic meal that comes together quickly during the week if you have leftover chicken or if you bought a rotisserie chicken during your weekend grocery shop.
It’s a soup that tastes like you let it simmer all day long. But really, you made it in a frazzled mess after work.
Errr. That’s probably just me.
If you have a copy of Seriously Delish, then you’ll know that I have a recipe for creamy chicken noodle soup. It’s such a comforting and delicious meal. Warming – like a hug in a bowl. And pretty easy too. No fuss.
I love regular old chicken noodle soup but a creamy version occasionally draws me in. And in this case, a creamy tortellini version. Instead of your egg noodle, we’re making things more fun.
This chicken tortellini soup is HEARTY. It’s satisfying. A small bowl with a salad and a perfect piece of sourdough will make you the happiest person on earth.
Or maybe that’s just me.
Heck, a small bowl at lunch alone will keep you happy and satisfied. Especially if you can find a variety of whole wheat tortellini! I used a pack of the DeLallo spinach and ricotta tortellini and it was SO fantastic.
My favorite way to make a “creamy” soup is to add a slurry made with milk. It’s milk and flour, shaken together in a cup and whisked into the soup. I like this because it prevents the soup from being super heavy. It’s not a cream-based soup. It’s still a broth base soup, but then you whisk in the slurry and it thickens nicely and isn’t overwhelmingly creamy. I find that it’s perfect for weeknights when you crave a little comfort food.
And then we can do crazy things like put it in a bread bowl or crunch crackers over top! This is the life.
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small sweet onion diced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 garlic cloves minced
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups cooked shredded chicken
- 5 cups low-sodium chicken stock
- 1 8-ounce package of your favorite tortellini (I used a dry tortellini)
- 1 cup milk or half and half
- 1 1/2 tablespoons flour
- fresh oregano and thyme for garnish
- Heat a large pot over medium heat and add the olive oil and butter. Once the butter melts, add in the onion, carrots, celery, garlic, oregano, salt and pepper. Stir and cook until the veggies soften, about 5 to 6 minutes. Stir in the shredded chicken and cook for a minute or two. Add in the chicken stock and bring the mixture to a boil, then reduce it to a simmer. Add in the tortellini and cook it for 5 minutes.
- While the tortellini is cooking, fill a shaker cup with the milk. Add the flour to the milk and shake the cup for at least 30 seconds. After 5 minutes, stream in the milk slurry while stirring. Bring the soup back to a simmer and let it simmer for 10 or 15 minutes as it thickens.
- Taste it and season more with salt and pepper if you find it necessary. Sprinkle with fresh oregano and thyme and serve!
Mug hugs. That’s what it’s like.