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Warm and Cozy
I love a big bowl of soup. Especially on a chilly Fall or Winter day. It always seems to be the perfect thing to make you feel warm and cozy. This Creamy Chicken Tortellini Soup always hits the spot.
Whether you are feeding a crowd or just dinner for two, making a big pot of soup is a great choice. Not to mention the delicious leftovers you’ll get for the next few days. That’s usually what I do. I’m only cooking for my husband and myself and we LOVE the leftovers.
Why does soup always sound like the best idea in the colder months? Not only does it warm you up, but I think there may be a bit of nostalgia in there too. I can always remember my Mom making soup when it was cold out or I just wasn’t feeling well. Those are such good memories.
Swapping Ingredients
This recipe is one that makes it easy to swap out any ingredient you like and tweak it a bit if needed to make it your own. I love a creamy soup, but something that isn’t too heavy. I love that this recipe has just the right amount of cream without making it too fattening.
I usually use up whatever vegetables I have on hand to make soup. In my opinion, a good soup starts with carrots, celery, and onion. For me it also involves lots of garlic! Especially if you aren’t feeling well. Garlic is so good for the immune system. Then add in any other vegetables you need to use. Just make sure to add more stock and seasoning if you do so.
This Creamy Chicken Tortellini Soup is pretty healthy. You can serve a big bowl of it as your meal and you really don’t need anything else. I do occasionally like to add a side salad or a baguette to complete the meal. Any type of bread is good dipped into the soup broth.
All About The Chicken
I find cooking the chicken breast in advance is the way to go because you can really build up some good flavor by browning the meat. Then just use the same pan for the rest of your soup. The fond (culinary term for the brown bits on the bottom) you will get just adds more delicious flavor.
I usually remove the chicken breast to shred more easily and then add it back in later with the tortellini. If you’re using a rotisserie chicken you can just add the chicken toward the end. Either way will work. The fun thing about soup is it can be slightly different from that original recipe and it still works.
Choosing Tortellini
If you need to make this gluten free just look for a good Gluten Free cheese tortellini. I always like Trader Joe’s for things like that. Personally I use whatever good tortellini I can find in the cold section of the grocery store.
The brand Buitoni is really good. They haven’t let me down yet. I usually go with a 20oz bag so I can make the soup twice or just have a good pasta dinner with the other half.
Of course, if you want to get fancy and have the time, you could always make homemade tortellini. I like the convenience of having the pre-made when you want a quick soup.
Recipe Tips:
-Brown your chicken in the soup pot before making the rest of your soup. The fond (culinary term for the brown bits on the bottom) you will get just adds more delicious flavor. Then remove chicken and start your soup recipe in the same pan as you normally would.
-Adding some flour before your liquid is key to making your soup a little thicker. Just be sure to stir it around in your veggies for at least a minute to cook off any flour taste.
-Season with S&P (or other blend) at every stage. When you cook your chicken make sure to season it. After that a good tip to remember is any time you’re adding something to your pan like more veggies or liquid, to lightly season again. This ensures you have a well seasoned dish that’s full of good flavor.
-Add greens at the very end of cooking. I usually just turn the soup off and add them. The soup is still hot enough to lightly cook them. You don’t want to cook them too long or they almost disappear. I like using Swiss Chard instead of spinach sometimes because it holds up better in soups. See pic above on how to chiffonade your leaves.
-Store in refrigerator up to 5 days for best flavor. You can keep the whole pot in there with a lid, or portion out for lunches etc into individual containers. I recommend using glass containers when you can since a lot of plastics aren’t good to microwave.
Creamy Chicken Tortellini Soup
I really hope you enjoy this recipe! Be sure to tag me on social media if you make it using @motivate.educate.repeat (Instagram) or use the hashtag #MotivateEducateRepeat. You can follow me on Instagram HERE.
Check out my Classic Buttermilk Biscuits HERE. They are a perfect side to this Creamy Chicken Tortellini Soup. 🙂
Creamy Chicken Tortellini Soup
This Creamy Chicken Tortellini Soup is the perfect dish for the cold Fall and Winter months. It’s loaded with shredded chicken, vegetables, and cheese tortellini.
Ingredients
- 1/2 Bag Mixed Cheese Tortellini (Buitoni-20oz bag)
- 2 Large Chicken Breast, shredded
- 2-3 Leaves Green Swiss Chard, rolled and thinly sliced (chiffonade)
- 2 Large Carrots, peeled and sliced into half coins
- 2 Ribs Celery, sliced
- 1/2 Large Yellow Onion (or 1 small), diced
- 4 Cloves Garlic, minced
- 1 Tsp Dried Thyme
- 1 Tsp Dried Parsley
- 1/2 Tsp Chili Flakes (optional)
- 1/4 Cup All-Purpose Flour
- 5 Cups Low Sodium Chicken Stock
- 2 Cups Water
- 1/2 Cup Heavy Cream
- 4 Tbsp Extra Virgin Olive Oil
- Kosher Salt and Pepper to taste
Instructions
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Heat 2 tbsp olive oil in a medium sauté pan on medium-low heat. Season chicken with kosher salt and pepper. Cook chicken breasts until golden brown. About 4 minutes per side. Once cooked, shred with a fork and set aside.
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In a large soup pot, heat 2 tbsp olive oil. Add carrots, celery, onion, and S&P. Cook 2-3 minutes until they soften a bit.
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Add flour, garlic, thyme, parsley, and chili flakes (optional). Stir until vegetables are coated. Cook 1-2 minutes to cook off any raw flour.
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Add 5 cups chicken stock and 2 cups water and stir. Turn heat up to medium and cook until broth comes to a boil.
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Once boiling, add shredded chicken and cheese tortellini. Season with more S&P. Cook 8-10 minutes until tortellini is soft and cooked through.
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Lower your heat back to a low simmer and add sliced swiss chard and stir. Cook 1-2 minutes.
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Turn off heat and add 1/2 cup heavy cream. Stir soup together and taste. Add more S&P if needed. Serve immediately. A side salad, buttermilk biscuit or french bread can complete your meal. Store any leftovers in your refrigerator up to 5 days for freshness.
I do agree that the heavy cream does make all the difference in a soup. Fat in general does. I am saving this recipe for colder days for sure.
This looks delicious! I will have to try to make it one of these days 🙂