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.
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.
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.
Add flour, garlic, thyme, parsley, and chili flakes (optional). Stir until vegetables are coated. Cook 1-2 minutes to cook off any raw flour.
Add 5 cups chicken stock and 2 cups water and stir. Turn heat up to medium and cook until broth comes to a boil.
Once boiling, add shredded chicken and cheese tortellini. Season with more S&P. Cook 8-10 minutes until tortellini is soft and cooked through.
Lower your heat back to a low simmer and add sliced swiss chard and stir. Cook 1-2 minutes.
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.