Creamy Chicken Tortellini Soup
Cozy, creamy and cheesy, this Chicken and Cheese Tortellini Soup is crazy good and so easy to make. Full of flavor and loaded with cheese filled tortellini, chicken, and vegetables. Aside from the tortellini, everything is cooked in just one pot! Serve with warm, crusty bread smeared with lots of butter. You'll be craving this one!
Servings: 5 servings
Calories: 653kcal
Ingredients
- 6 tablespoons salted butter
- 1 pound chicken breasts cut into ½ - 1 inch cubes (about 3 breasts)
- 1 yellow onion diced
- 2 large carrots diced
- 3 celery stalks diced
- 2 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon each ground sage and ground thyme
- ⅛ teaspoon ground nutmeg
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 3 cups milk (whole or 2%)
- 9-12 ounces cheese tortellini (frozen or fresh)
- 1 cup sharp cheddar cheese shredded
- 1 cup frozen corn
Instructions
- Add 3 tablespoons of butter, chicken, onion, carrots, and celery to a large pot over medium-high heat. Cover and cook for about 10 minutes, or until the chicken is cooked through and the vegetables are tender. Add the garlic, salt, pepper, sage, thyme and nutmeg. Mix and let cook for one minute.
- Add the remaining 3 tablespoons of butter to the pot with the chicken and vegetables and mix until melted. Sprinkle with flour and mix again. Let cook for one minute.
- While mixing, slowly pour in the chicken broth then the milk. Simmer over medium heat for about 10 minutes until slightly thickened.
- While the soup simmers, bring a large pot of water to a boil, then add the tortellini and cook according to package directions. Drain and set aside.
- Add the cheddar cheese to the soup and mix until combined, then mix in the corn and cooked tortellini. If you anticipate leftovers, keep the tortellini separate from the soup until you're ready to serve, then add one serving of tortellini to each individual bowl and ladle the soup over the tortellini. Store the leftover tortellini and soup separate in the fridge.
- Serve the soup with buttered crusty bread.
Nutrition
Serving: 1serving | Calories: 653kcal | Carbohydrates: 49g | Protein: 40g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 1474mg | Potassium: 824mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5003IU | Vitamin C: 7mg | Calcium: 444mg | Iron: 3mg
