Chicken Tortellini Soup
Creamy Chicken Tortellini Soup Recipe. Cheese Tortellini soup loaded with potatoes, mushrooms, chicken and vegetables. A hearty soup for cooler weather.
Ingredients
- 3 cups water
- 32 oz chicken broth
- 5 medium potatoes, peeled & diced
- 1/2 lb chicken thighs, small bite-sized pieces
- 6 oz white mushrooms, sliced
- 1 small onion, finely diced
- 1 large carrot, sliced
- 1 garlic clove, minced
- 2 Tbsp unsalted butter
- 2 tsp oil
- 8 oz cheese tortellini
- 3 Tbsp all-purpose flour
- 1 cup heavy whipping cream
- 1 ½ tsp salt, or to taste
- ¼ tsp ground black pepper, or to taste
- 2 Tbsp fresh parsley, chopped, optional
Instructions
- In a Dutch oven, add water and chicken broth, bring to a boil.
- Add potatoes to the pot and cook 10 minutes, over medium heat. Potatoes should be tender but not fully cooked.
- Meanwhile, in a large skillet, heat 1 tsp oil and 1 Tbsp butter.
- Add chicken and saute 2-3 minutes. Lightly season with salt and pepper. Once cooked, add to the potatoes in Dutch oven.
- In the same skillet, add mushrooms and 1 tsp oil. Saute mushrooms until browned, lightly season with salt and pepper. Add mushrooms to Dutch oven.
- In the same skillet, add carrots and onions and 1 Tbsp butter. Saute over medium heat until carrots are tender, stirring as needed. Add minced garlic and stir. Transfer everything to a Dutch oven.
- Add cheese tortellini to the dutch oven and stir.
- Whisk together flour and heavy whipping cream. Add to soup.
- Season soup with salt and pepper. Add additional seasonings, if needed.
- Cook over medium heat 3-5 minutes, until tortellini are cooked.
- Add parsley, optional.
- Serve immediately. ENJOY!