Description
This comforting Chicken Tortellini Soup combines tender shredded chicken, flavorful vegetables, and cheesy tortellini in a creamy, herb-infused broth. Ready in just 35 minutes, this hearty soup is perfect for a cozy family meal or an easy weeknight dinner.
Ingredients
Sauté Base
- 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
Main Ingredients
- 1 1/2 cups cooked shredded chicken
- 5 cups low-sodium chicken stock
- 1 8-ounce package dry tortellini
Thickening Mixture
- 1 cup milk or half and half
- 1 1/2 tablespoons flour
Garnish
- Fresh oregano and thyme
Instructions
- Sauté Vegetables: Heat a large pot over medium heat and add the olive oil and butter. Once the butter melts, add the diced onion, chopped carrots, celery, minced garlic, oregano, salt, and pepper. Stir and cook until the vegetables soften, about 5 to 6 minutes.
- Add Chicken and Stock: Stir in the cooked shredded chicken and cook for another minute or two to combine flavors. Pour in the low-sodium chicken stock and bring the mixture to a boil, then reduce the heat to a simmer.
- Cook Tortellini: Add the dry tortellini to the simmering soup and cook for 5 minutes, allowing the pasta to soften and cook through.
- Prepare Milk Slurry: While the tortellini cooks, combine the milk and flour in a shaker cup. Shake vigorously for at least 30 seconds to create a smooth slurry without lumps.
- Thicken Soup: After the tortellini has cooked, gradually stream the milk and flour slurry into the soup while stirring continuously. Bring the soup back to a gentle simmer and let it simmer for 10 to 15 minutes until the soup thickens.
- Season and Garnish: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with freshly chopped oregano and thyme for an aromatic finish.
Notes
- Using low-sodium chicken stock allows you to better control the salt level in the soup.
- The flour and milk slurry is essential for thickening the broth, giving the soup a creamy texture without adding heavy cream.
- If you prefer, substitute half and half for milk for a richer, creamier soup.
- Leftover cooked chicken is a quick and convenient protein option; rotisserie chicken works well.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
