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.
Chicken Tortellini Soup
Ingredients
- 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
Instructions
- 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!
Did you make this recipe?
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68 Comments on “Chicken Tortellini Soup.”
The best type of comforting soup!
thanks so much liz!
Do you think this would freeze well? Making dinners for the “comfort food” freezer st it church.
It’s always soup season for me too! Even in our ridiculous FL summer heat. :) My fave way to use up rotisserie chicken! Love this. I’m very tempted to add lemon and dill!
thanks so much sarah!
I impulse bought a bag of tortellini on the weekend so this is like fate! I can’t wait to make this soup.
love that!! we’re on the same page.
I’ve owned a shaker cup since living in Denmark for a brief period many years ago and this is the first time I’ve seen it mentioned in a recipe! This soup sounds divine and so family friendly!
haha i love that!
I have the Pretty Dish and have loved all of the recipes I have tried to date. I save recipes that I like on line to Pinterest as I don’t have access to a printer. Is there any way you can add Pinterest to your blogged or instagram recipes so I can save them. There have been so many that I would love to try. Keep the great posts coming!
hi cheryl!! thanks so much!!
if you run your mouse over the photo, are you able to pin it?
Yes! Thank you!
This sounds delicious! Do you think Almond milk be ok? Thanks!
i think it probably will! it might not thicken up a ton, but i think it should work. :)
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Thank you for that slurry idea to make a creamy soup! Every Sunday, we make big pots of soup for lunches during the week; my husband loves cream-based soups, but I don’t like them reheated during the week because the cream gets weird after being microwaved. That slurry idea sounds like a great way to get creaminess without actually adding cream!! Very excited. :-)
And, I’m with you about tortellini — I don’t particularly gravitate toward them as a pasta dish, but whenever I see “tortellini en brodo” on an Italian restaurant menu, I’m like, oooooh!! LOL, I think it’s because it reminds me of an Italian version of wonton soup (which is my favorite comfort soup).
thank you so much CJ!
Won’t that slurry make the soup taste weird/floury?
nope! if you’ve never used a slurry to thicken soup, you have to try! first, it dissolves in the water when you shake it for 30 seconds, so there aren’t any lumps. you’re using a small amount of flour in a large pot of soup, plus you’re simmering it and cooking it (kind of like you would with a roux!) as it thickens so there is no flour taste. :)
Looks gorgeous and delicious! Did you use dry tortellini or fresh ones? Because 5+ minutes sound like a lot, i’m affraid they might break?
Thank you!
hey girl- this soup looks amazing!
So easy – comfort food at it’s best on a cold night!
this looks so dreamy. perfect as part of a first-week-in-our-new-house meal prep! thank you for sharing!
This looks delicious! Would this soup freeze well?
I use fat-free evaporated milk instead of cream in soups & sauces. Gives you the rich taste without the fat.
I want to make for my grandma!
Jessica, Can you give me a tip for making it more healthy?
Thanks
This soup is fantastic and fairly healthy as it is. Some ways you could make it a little healthier are add more veggies, double olive oil (instead of butter), use low/or no sodium stock, whole wheat tortellini, and 1% milk for the slurry.
Just made this tonight! Easy to make & perfect for the fall weather! Definitely putting this in my recipe rotation.
I make almost the same soup, but I make little turkey meatballs! I discovered a couple years ago that I can throw just about anything into a soup if I do the milk slurry and my husband will LOVE IT!
WOW! looks delicious will definitely have to make this
Oh my goodness! This is the most delish soup!!! We used half & half instead of milk and frozen tortellini. Ana, the frozen tortellini worked well. You just have to watch it. The bag I used was 19oz so I doubled the recipe. It doubled very well in my dutch oven. The only thing I will say is that the veggies took longer than 5-6 minutes. Maybe frozen veggies wouldn’t take as long (or maybe I didn’t have the heat high enough). My family loved this recipe including my picky teenage son. This recipe is a keeper! I like the base so much I will be using it for my creamy potato soup I make every winter. Thanks so much!
I made this soup today and my husband has declared that this is now his favorite recipe! I’m wondering if you have nutritional information? Thanks!
Looks delicioso! Quick question … dry, frozen or fresh tortellini? The dry and fresh cook up so quickly that 5+ minutes might make it to soft & mushy…. can’t wait to make this!
thank you
Okay, I have to ask….what is a shaker cup? Obviously, I don’t have one so what can I use instead? Do i just whisk the milk and flour together? This soup looks right up my alley!
I wasn’t totally sure either, but I used one of those blender bottle protein shake bottle https://www.amazon.com/BlenderBottle-Classic-Shaker-Bottle-20-Ounce/dp/B01LYR4L38/ref=sr_1_1_sspa?ie=UTF8&qid=1543279242&sr=8-1-spons&keywords=shaker+bottle&psc=1
Such a great recipe! My picky eaters loved the tortellini. Such a game changer from trying to get them to eat regular chicken noodle soup. Thank you!
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made this with my leftover turkey! Amazing!!
This soup was amazing! I added a little more stock, half and half and flour because I added quite a bit of Italian sausage This was a good way to use my leftover Thanksgiving Turkey!This will definitely be my go to soup
My entire family went nuts for this soup! We loved it!
I made this last night for me and my husband. This is definitely our new favorite soup! I used rotisserie chicken and added fresh rosemary. Thank you sharing this wonderful recipe.
Geez. I meant to leave 5 stars. I’m sorry!😔
Did you ever say if you used dry or fresh Tortillini?
Can you freeze this
Delish! I cooked the chicken for this in my slow cooker in chicken stock, some hard cider, garlic and other spices. Then I saved the cooking liquid and used it as some of my broth (strained it first). Worked great!
I’m a pretty bad cook and even I was able to make this. My whole family loved it. It’s become a staple around here. I use cheese tortellini (most seem to be) and it is so delicious!!!
So easy and soooooo good!! My family loved it!
I had made baked chicken legs that my family didn’t finish and didn’t want the leftovers so I was searching for a recipe to use up leftover chicken and came across this one and it fit the bill so I pulled the chicken off the bones and got busy. I was amazed how quickly and easily this came together. I made it after work on a Monday and it tasted like all day Sunday soup if you know what I mean! The flavor was perfect (I admit I was a bit skeptical of the oregano but it was delicious!) and it was a bit creamy without being too thick. Even my Uber picky 12 year old, who rarely eats anything not in chicken nugget form, ate it up. I admit I kept the veggies light for her. I doubled the recipe but kept the carrots and celery at 1/2 cup.
This recipe will definitely be in heavy rotation this winter! Thank you!
I made this yesterday for my lunches for the week and it is delicious and so comforting without being heavy! I used rotisserie chicken, omitted the celery and doubled the carrot because that’s what I had on hand.
One of my new favorite recipes!
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I made this but skipped the milk/flour step and everyone loved it!
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This was AMAZING! The flavor was delicious and it was super easy to put together. Couldn’t figure out why we had so little broth and then I realized that we used a 20-ounce package of tortellini! Oops! But we will be making it again for sure!
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Made this tonight. My family loved it! Used a whole pressure cooked chicken, 20 oz pkg of tortellini and 3 cups of juices from the pressure cooker.
Keeping this recipe! Amazing
hi cheryl!! thanks so much!!
if you run your mouse over the photo, are you able to pin it?
if you run your mouse over the photo, are you able to pin it?
I made this soup today and my husband has declared that this is now his favorite recipe! I’m wondering if you have nutritional information? Thanks!
This was AMAZING! The flavor was delicious and it was super easy to put together.
This came out absolutely delicious. I am so happy that I doubled the recipe. Thank you for sharing such a great recipe.
OMG! This soup is so delicious. It will definitely be in my recipe box. I love, love this soup. Follow instructions as stated. My husband and I both had 2 helpings. Great way to use leftover rotisserie chicken.