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Creamy Chicken Tortellini Soup Recipe

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★★★★★

4.8 from 127 reviews

This Creamy Chicken Tortellini Soup is a comforting and flavorful dish combining tender shredded chicken, cheese tortellini, and a rich, creamy broth enhanced with garlic, Italian seasonings, and fresh vegetables. Perfect for a hearty meal, it offers both stovetop and slow cooker methods for versatility and ease.

Ingredients

Scale

Protein

  • 2 ½ cups shredded chicken (use rotisserie or cook 2 medium chicken breasts)

Pasta

  • 1 10-ounce package refrigerated cheese tortellini (gluten-free or regular)

Vegetables

  • 3–4 cloves garlic, minced
  • 1 celery rib, chopped
  • ½ cup carrots, diced
  • 1 small onion, diced

Liquids & Dairy

  • 5–6 cups chicken broth (more as needed)
  • 1 cup full-fat coconut milk (or substitute half and half or heavy cream)
  • 1–2 tablespoons butter or vegan butter

Seasonings & Others

  • 3 tablespoons gluten-free flour
  • 2 teaspoons Italian seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Thyme or fresh parsley for garnish

Instructions

  1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add minced garlic, diced carrots, onion, and chopped celery. Sauté for 3-4 minutes until the vegetables begin to soften and release their aromas.
  2. Make the Roux: Add butter to the pot and, once melted, sprinkle the gluten-free flour over the sautéed vegetables. Stir continuously for about 2 minutes to cook off the raw flour taste and create a roux that will thicken the soup.
  3. Add the Broth and Spices: Gradually pour in 5-6 cups of chicken broth while stirring to avoid lumps. Incorporate Italian seasoning, onion powder, garlic powder, salt, and pepper. Stir well to combine flavors.
  4. Add the Chicken, Coconut Milk, and Tortellini: Stir in shredded chicken and pour in the full-fat coconut milk (or your choice of half and half or heavy cream). If the soup is too thick, add more chicken broth to your desired consistency. Let soup heat and simmer for 10 minutes to meld flavors and thicken. In the last 5 minutes, add the tortellini and cook until tender.
  5. Garnish and Serve: Finish by sprinkling fresh parsley or thyme over the soup and serve warm for a comforting meal.
  6. Slow Cooker Alternative – Add Vegetables: Place minced garlic, diced carrots, onion, and chopped celery directly into the Crockpot.
  7. Add Broth, Spices, and Chicken: Pour chicken broth into the Crockpot, add seasonings (salt, pepper, Italian seasoning, onion powder, garlic powder), stir to combine, then add shredded chicken and stir again.
  8. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender and flavors meld.
  9. Make and Add Roux: About 20 minutes before serving, melt butter in a small pan. Stir in gluten-free flour and cook for 2 minutes to form a roux. Stir the roux into the Crockpot to thicken the soup as it continues cooking.
  10. Add Tortellini: Approximately 5 minutes before serving, add coconut milk and tortellini to the Crockpot. Stir and cook until tortellini are tender.
  11. Serve: Garnish with fresh parsley or herbs of choice and enjoy your creamy chicken tortellini soup.

Notes

  • Use rotisserie chicken for a quicker meal or cook fresh chicken breasts and shred them.
  • Substitute coconut milk with half and half or heavy cream for different textures and flavors.
  • Adjust the amount of chicken broth to reach your preferred soup consistency.
  • For gluten-free diet, ensure gluten-free tortellini and flour are used.
  • Fresh herbs like thyme or parsley enhance the flavor and presentation.
  • Both stovetop and slow cooker methods produce rich, flavorful results; choose based on your schedule.

Keywords: Creamy Chicken Tortellini Soup, Chicken Soup, Slow Cooker Soup, Gluten-Free Tortellini Soup, Comfort Food, Italian Soup

Find it online: https://cheflenacooks.com/creamy-chicken-tortellini-soup-recipe/