Creamy chicken tortellini soup

Creamy chicken tortellini soup

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • 12

    oz of cheese tortellini

  • 1

    tablespoon olive oil

  • ¼

    cup (½ stick) salted butter

  • ¾

    cup celery, diced

  • 1

    cup onion, diced

  • 7

    cloves garlic, minced

  • ½

    cup all purpose flour

  • ½

    cup half and half*

  • cups milk (I used 2%)

  • 3

    cups chicken or vegetable broth

  • 2

    cups cooked chicken, shredded or diced

  • 1

    cup carrots, sliced into ½ inch rounds

  • 1-2

    cup (packed) baby spinach, chopped

  • ½

    teaspoon salt

  • 1

    teaspoon fresh thyme*

  • 1

    teaspoon fresh parsley*


1.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). 2.In a large pot over medium heat melt the butter with the olive oil and sauté the diced celery, onion, and garlic for 6-9 minutes or until the onions start to turn translucent. 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 darken in color. Add the half and half, milk, and chicken broth. Allow soup to come to a boil, stirring in between so nothing sticks to the bottom of the pot. Add the chicken, carrots, tortellini, baby spinach, along with the salt, thyme, parsley, and nutmeg and stir. Serve immediately with crusty bread or crackers if desired.


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