Description
A comforting and creamy tortellini soup loaded with vegetables and shredded chicken.
Ingredients
Scale
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter (divided)
- 1 small yellow onion (diced, 1 cup)
- 1 large carrot (diced, 3/4 cup)
- 1 to 2 stalks celery (diced, 3/4 cup)
- 1 red pepper (diced)
- 1–1/2 teaspoons finely minced garlic (2 cloves)
- 1/3 cup flour
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1–1/2 teaspoons Italian seasoning
- 1/16 teaspoon ground cayenne pepper (optional)
- Salt and pepper to taste
- 1–1/2 cups chicken broth
- 3 cups milk (1%, 2% or whole; whole will be creamiest)
- 1 cup frozen corn
- 1–1/2 cups shredded rotisserie chicken
- 1 cup freshly shredded sharp Cheddar cheese
- 1 (9-ounce) bag refrigerated tortellini
- Fresh thyme and/or 3 tablespoons finely minced fresh parsley (optional)
Instructions
- In a large pot over medium heat, melt 1 tablespoon of the butter and add the olive oil. Add diced onion, carrots, celery, and bell pepper and sauté 7–9 minutes. Add garlic and sauté 30 seconds more.
- In a separate pot, cook tortellini according to package directions. Drain and set aside. Salt the pasta water once boiling; add in 1 teaspoon salt to every 4 cups of water.
- Add the seasonings to the pot with the veggies—dried thyme, dried oregano, Italian seasoning, and cayenne pepper (if using). Season to taste with salt and pepper. Stir seasonings for 30 seconds.
- Increase heat to medium-high. Push veggies to the sides of the pot and add the remaining 4 tablespoon butter to the center and stir until melted. Once melted, sprinkle in the flour. Briskly mix to incorporate the flour and stir for 1 minute to cook off the raw flour.
- Gradually whisk in 1 cup of chicken broth until it starts to thicken; then add the remaining chicken broth. Whisk until it thickens, then gradually add the milk, stirring constantly. Slightly reduce the heat and cook, continuing to stir, until mixture begins to gently boil and thicken, another 2–5 minutes.
- Reduce heat to medium low. Add the frozen corn and chicken. Stir to warm through. If the soup has thickened too much, add some additional chicken stock; usually add 1/2 cup to 1 cup extra.
- Remove pot from heat and add the cheese. Stir to melt. Season soup to taste with any additional salt and pepper. Add parsley (if using). Serve, adding tortellini to individual bowls. Garnish with fresh thyme and serve with crusty bread if desired.
Notes
- Salt the pasta water for best flavor.
- Customize with additional vegetables or different proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg