Chicken Tortellini Soup
A cozy dish combining tender chicken, cheese-filled tortellini, and fresh vegetables in a creamy broth, perfect for chilly evenings.
Ingredients
Essential Ingredients
- 12 oz cheese tortellini
- 2 cups cooked shredded chicken
- 2 cups mirepoix mix (onions, carrots, celery)
- 3 cloves garlic, minced
- 2 tablespoons butter for sautéing
- 2 tablespoons flour for roux
- 4 cups chicken broth low-sodium recommended
- 2 cups milk for creaminess
Optional Ingredients for Extra Flavor
- 1 teaspoon thyme
- ¼ teaspoon nutmeg
- 1 handful fresh spinach or kale adds nutrition and color
- Salt and pepper to taste
Instructions
Preparation
- Gather all ingredients: chicken, tortellini, veggies, and seasonings.
- Chop the onions, garlic, and any extra veggies you want.
Cooking
- In a large pot, melt butter over medium heat.
- Add chopped onions and garlic, cooking until soft and fragrant.
- Add chicken pieces, cooking until browned on all sides.
- Stir in flour to create a roux.
- Gradually add milk and chicken broth, stirring constantly.
- Mix in shredded chicken, tortellini, and optional spinach.
- Let the mixture simmer until everything is tender.
Notes
Choosing the right tortellini is important; fresh or refrigerated is preferred for best texture. Store leftovers in an airtight container. Optional additions enhance flavor and nutrition.