Creamy Chicken Tortellini Soup

Cheese tortellini, chicken, vegetables in a thick creamy soup broth. There is cream and parmesan that makes the broth rich and perfect for cold weather. Detailed recipe video below after the instructions.

Course Soup

Cuisine Italian

Prep Time 10

Cook Time 30

Servings servings

Calories 737kcal

Author Subhasmita

Equipment

Dutch Oven or pot

Ingredients

10 ounce dried cheese tortellini
2 cups cooked Chicken diced
2 tablespoon Butter
½ cup chopped Onion
½ cup chopped celery
1 cup chopped Carrot
1 tablespoon minced Garlic
¼ cup flour
4 cups chicken stock
2 teaspoon Italian seasoning
½ teaspoon chilli flakes
salt & pepper to taste
1 cup tightly packed Spinach
½ cup heavy cream
⅓ cup shredded Parmesan

Instructions

Melt butter in a soup pot. Add chopped Onion, Carrot, celery, garlic. Saute for 5 minutes, until the onion has softened and there is no raw smell from Garlic.
Add flour and stir well. Cook for 2-3 minutes on medium heat, until there is no raw smell from flour. Keep stirring the mixture to prevent it from sticking at the bottom.
Add Chicken stock, Italian Seasoning, red chilli flake, salt and pepper. Stir well, increase heat and bring the mixture to a boil.
Reduce the heat to medium, stir in dried tortellini. Cook for 10-12 minutes, string in between to prevent tortellini from sticking at the bottom.
When the pasta is cooked al dente, stir in diced cooked Chicken, Spinach, Cream, and parmesan to the pot.
Check salt and add more if required. Simmer for 2 minutes more and turn off the heat.

Video

Nutrition