Chicken Tortellini Soup
Creamy Chicken Tortellini Soup Recipe. Cheese Tortellini soup loaded with potatoes, mushrooms, chicken and vegetables. A hearty soup for cooler weather.
- 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
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!