Creamy Chicken Tortellini Soup is a delightful and cozy dish perfect for any time of year. This soup combines tender chicken, cheesy tortellini, and fresh spinach in a smooth, creamy broth. It’s easy to prepare and packed with flavor, making it a great choice for weeknight dinners or gatherings with family and friends. Once you try it, you’ll likely find yourself making it again and again.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Rich and Creamy Flavor
- Quick and Easy to Prepare
- Packed with Nutritious Ingredients
- Comforting Any Time of the Year
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients List:
- 12 oz of cheese tortellini
- 4 tablespoons butter (salted/unsalted)
- 2 ½ cups mirepoix mix (chopped onions, carrots, and celery)
- 5-6 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 ½ cups milk
- 3 cups chicken or vegetable broth
- 2 cups cooked chicken, shredded or diced
- 2 cups packed baby spinach, roughly chopped
- ½ teaspoon dried thyme
- ¼ teaspoon nutmeg
- Parsley, for serving
How to Make Step-by-Step
Cook the Tortellini
Prepare the tortellini according to directions listed on the package. (Note: you want the tortellini to finish cooking about the same time that the soup is finished cooking).Sauté the Mirepoix
In a large pot over medium-high heat, melt the butter and sauté the mirepoix mix for 6-8 minutes or until the onions start to turn translucent.Add the Garlic
Add the garlic and cook for 30 seconds or until it’s fragrant.Mix in the Flour
Add the flour and continue to cook for another 1-2 minutes or until the flour is completely mixed in and starts to just barely become a light golden color.Incorporate the Milk
Add the milk in a steady stream while you stir. This helps loosen up the flour mixture.Add Chicken Broth
Add the chicken broth. Allow the soup to come to a boil while stirring as necessary to prevent sticking at the bottom of the pot.Combine Remaining Ingredients
Add the chicken, tortellini, baby spinach, along with the thyme and nutmeg, and stir. Let everything come back to a simmer before turning the stove off.Serve
You want to serve this immediately so that the tortellini doesn’t soak up all the liquid. Top with parsley and serve with crusty bread if desired.
Serving Suggestions
This soup is perfect on its own but can also be enjoyed with warm, crusty bread or a side salad for a full meal.
Storage Tips
- Refrigerate in an airtight container for up to 3 days.
- Reheat on the stove or microwave until warm.
- Freeze in portions for up to 3 months; thaw before reheating.
Tips for Success
- Don’t overcook the tortellini; it should be al dente.
- Adjust the thickness of the soup by varying the amount of milk or broth.
- Experiment with adding other vegetables like peas or zucchini for variety.
Variations to Try
- Substitute shrimp or sausage for chicken.
- Use whole wheat or gluten-free tortellini for a healthier option.
FAQs
Can I use frozen tortellini?
Yes, frozen tortellini works well; just adjust cooking time.What can I use instead of chicken?
You can use tofu, beans, or leave it out for a vegetarian version.Can I make this soup dairy-free?
Substitute milk with a non-dairy option like almond or oat milk.How do I make it spicier?
Add red pepper flakes or a dash of hot sauce to taste.
Closing Notes
Creamy Chicken Tortellini Soup is a comforting bowl of goodness that everyone will enjoy. With its simple preparation and delicious flavor, it’s sure to become a favorite recipe in your home. Feel free to adapt it to your taste, and enjoy sharing it with family and friends. Make it on a chilly evening, and savor every spoonful!
Creamy Chicken Tortellini Soup
Ingredients
Main Ingredients
- 12 oz cheese tortellini
- 4 tablespoons butter (salted/unsalted)
- 2.5 cups mirepoix mix (chopped onions, carrots, and celery)
- 5-6 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3.5 cups milk
- 3 cups chicken or vegetable broth
- 2 cups cooked chicken, shredded or diced
- 2 cups packed baby spinach, roughly chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Parsley, for serving
Instructions
Preparation
- Prepare the tortellini according to directions listed on the package.
- In a large pot over medium-high heat, melt the butter and sauté the mirepoix mix for 6-8 minutes or until the onions start to turn translucent.
- Add the garlic and cook for 30 seconds or until it’s fragrant.
- Add the flour and continue to cook for another 1-2 minutes or until the flour is completely mixed in and starts to just barely become a light golden color.
- Add the milk in a steady stream while you stir to loosen up the flour mixture.
- Add the chicken broth and allow the soup to come to a boil while stirring as necessary to prevent sticking at the bottom of the pot.
- Add the chicken, tortellini, baby spinach, along with the thyme and nutmeg, and stir. Let everything come back to a simmer before turning the stove off.
- Serve immediately to prevent the tortellini from soaking up all the liquid. Top with parsley and serve with crusty bread if desired.
