Creamy Chicken Tortellini Soup
Creamy Chicken Tortellini Soup is cozy and satisfying with a rich and creamy broth, tender chicken, cheese tortellini, spinach and veggies.
Servings: 4 servings
Ingredients
- 2 tablespoon butter divided
- 1 tablespoon olive oil
- 4 boneless skinless chicken thighs about 1 pound
- Kosher salt to taste, divided
- Black pepper to taste, divided
- 2 celery stalks peeled and diced
- 2 medium carrots peeled and diced
- 1 yellow onion peeled and diced
- 2 garlic cloves peeled and minced
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups fresh spinach rinsed, dried, and roughly chopped
- 10 ounces refrigerated cheese tortellini 9-12 ounces will work fine
- 4 ounces cream cheese cubed, room temperature
- 1 teaspoon Italian seasoning
- 2 cups milk whole milk is preferred, but any will work
Instructions
- Melt the butter and olive oil in a large soup pot or dutch oven over medium- heat.
- Season chicken thighs on both sides with salt and pepper. Arrange the thighs in a single layer in the bottom of your pot. Cook for 3-4 minutes per side, turning once, until no longer pink. Remove to a plate; set aside.
- Add another tablespoon of butter to the pot. Use a spatula to scrape up any browned bits at the bottom of the pot, then add diced carrots, celery, onion and garlic to the pot. Cook, stirring often, for about 5 minutes, or until the veggies are tender.
- Sprinkle the vegetables with flour and Italian seasoning and stir to coat. Cook for 2 minutes.
- Pour in the chicken broth and add the spinach and tortellini. Stir in 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper. Stir to combine, then bring to a boil and simmer for 6 minutes.
- Stir in the cream cheese and continue stirring until it's melted.
- Stir in the milk. Bring back to a simmer for 2-3 minutes to thicken slightly. Shred or dice the chicken and add it into the soup.
- Serve immediately. Garnish with fresh grated Parmesan if desired.
Notes
If you prefer, you may substitute 2 chicken breasts in place of the chicken thighs. I recommend dicing the breasts before cooking.
Nutrition
Calories: 663kcal | Carbohydrates: 49g | Protein: 41g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 196mg | Sodium: 1279mg | Potassium: 774mg | Fiber: 5g | Sugar: 12g | Vitamin A: 7304IU | Vitamin C: 9mg | Calcium: 340mg | Iron: 4mg
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