Can I use frozen tortellini for this soup?

Yes! Frozen tortellini works perfectly in this recipe. Just add it directly to the soup during the last few minutes of cooking. Make sure to adjust the cooking time as needed, as frozen tortellini may take a bit longer to cook than fresh.

Can I make this soup in advance?

You can definitely make the soup ahead of time! However, the tortellini may absorb some of the broth as it sits. If you plan to store leftovers, I recommend cooking the tortellini separately and adding it just before serving to keep the texture intact. Store the soup in the fridge for up to 3 days.

Can I use a rotisserie chicken instead of cooking the chicken breasts?

Absolutely! Using rotisserie chicken is a great shortcut. Simply shred the chicken and add it to the soup after the broth has simmered. This will save you time while still giving you a delicious result.

Can I make this soup dairy-free?

Yes, you can make this soup dairy-free by substituting the heavy cream with a dairy-free alternative, such as coconut milk or almond milk. Also, omit the parmesan or use a dairy-free cheese substitute for a similar taste.

Can I freeze Creamy Chicken Tortellini Soup?

This soup doesn't freeze well due to the creamy broth and pasta. The cream may separate upon freezing, and the tortellini can become mushy. It's best to enjoy it fresh or store the leftovers in the fridge for up to 3 days.

Creamy Chicken Tortellini Soup Recipe Perfect for Winter

Description

This Creamy Chicken Tortellini Soup is rich, hearty, and perfect for cold winter nights. Packed with juicy chicken, cheesy tortellini, and a creamy broth, it’s the ultimate comfort food for the whole family.

Ingredients

Scale

1 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tsp fresh thyme (or 1/2 tsp dried thyme)
1/4 cup white cooking wine (optional)
4 cups low-sodium chicken broth
2 chicken breasts
12 oz cheese tortellini
1 cup heavy cream
1/2 cup shredded parmesan
Salt and cracked black pepper, to taste
1 tbsp chopped parsley, for garnish

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Instructions

Heat olive oil over medium-high heat in a large pot. Add chopped onion, carrots, and celery. Cook for 6-8 minutes, until soft and golden.
Add minced garlic and thyme, cooking for 1 minute. If using white cooking wine, add it now and let it cook off for 1 minute.
Add chicken broth to the pot and bring it to a simmer. Add chicken breasts, cover, and cook for 15-20 minutes, until chicken is cooked through.
Remove chicken, shred it using two forks, and discard the thyme sprigs.
Stir in heavy cream and shredded parmesan, bringing the mixture to a gentle simmer.
Add the cheese tortellini and cook for about 2 minutes, or until tender. Return the shredded chicken to the pot.
Season with salt and pepper to taste. Garnish with chopped parsley and serve.

Notes

Feel free to customize the soup by adding extra vegetables like spinach, peas, or corn. You can also swap the chicken for rotisserie chicken for a quicker option.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg