We all know that chicken soup is good for the soul, so why not give it a flavor twist? Chicken tortellini soup uses the stuffed pasta in place of noodles for an extra cheesy bite that complements the warm broth and hearty meat. No need to parboil the tortellini either as they cook up soft and tender in the soup base. There’s also an easy trick to creating a velvety soup without pouring in a ton of cream! Here’s how to make chicken tortellini soup for your next cozy meal.
What is chicken tortellini soup?
This soup contains a mixture of chicken, cheese tortellini, celery, onions, carrots, herbs and seasonings and chicken broth. The combination of ingredients creates a rich and savory soup to warm you up even on the coldest of days. Additionally, swapping tortellini for egg noodles is an Italian spin that makes the soup heartier.
What’s your favorite tortellini variety?
Chef’s secret to a creamy chicken tortellini soup
To achieve a thick chicken tortellini soup, consider using a roux when preparing the base. A roux is a mixture of flour and fat (like butter or oil) that gradually thickens once it’s simmered with liquid. It’s important to stir the roux well to prevent lumps, so food writer Christina Chaey shares a tip that makes it easier.
“The best technique is to keep [the mixture] moving constantly…and make sure whatever utensil you’re using is flexible enough to reach every corner of the pan, because hidden, forgotten pockets of flour will burn,” she tells Bon Appétit. Chaey also notes that a roux should be cooked “until there’s no raw flour smell left.” For chicken tortellini soup, this will take less than five minutes and you’ll want to keep an eye on the roux so it doesn’t brown too much.
How to make chicken tortellini soup
Here, our test kitchen shares their favorite chicken tortellini soup recipe—which involves cooking the roux with onions and garlic for a sweeter and richer taste. It uses plain cheese tortellini similar to other recipes, however, you can use another meat or cheese-filled variety to make it more substantial.
Chicken Tortellini Soup
Classic chicken soup studded with tender tortellini is veggie-packed, filling and oh-so welcome on a cold winter day!
Ingredients:
- 2 Tbs. butter
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 Tbs. all-purpose flour
- 4 cups chicken stock or broth
- 4 small boneless, skinless chicken breast halves, cut into bite-size pieces
- 4 large carrots, thinly sliced
- 3 ribs celery, thinly sliced
- 1 Tbs. lemon juice
- 2 Tbs. finely chopped fresh parsley
- ½ tsp. dried thyme
- 1 (9 oz.) package refrigerated cheese tortellini
- Salt and pepper
Directions:
- Active: 30 mins
- Total time: 50 mins
- Yield: 6 servings
- In medium pot, melt butter over medium heat. Add onion; cook 2 minutes. Stir in garlic; cook until onion becomes translucent. Gradually add flour, stirring, until mixture becomes a thick paste and turns light golden brown.
- Gradually whisk in chicken stock; bring to gentle simmer. Add chicken, carrots, celery, lemon juice, parsley and thyme. Simmer 8 to 10 minutes or until vegetables are just tender.
- Stir in tortellini; simmer 8 to 10 minutes or until tortellini and chicken are cooked. Remove from heat; season with salt and pepper. Serve in individual bowls.
Best way to store chicken tortellini soup
Any leftover chicken tortellini soup should be cooled at room temperature for no more than two hours before it’s divided into airtight containers. From there, you can store the soup in the fridge for three to four days or in the freezer for two to three months. Reheat it whenever you’re in the mood for a steaming bowl of comfort!
