Creamy Chicken Tortellini Soup

This simple soup is full of flavor and is easy to make. It's comforting and delicious, and both kids and adults love this hearty recipe.

5 from 8 votes

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Course: Soup

Cuisine: Italian

Diet: Diabetic

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: cups

Calories: 395kcal

Author: Michelle

Heat heavy soup pot over medium heat and add oil once hot.
2 tablespoons oil
Add onion, carrots, celery, and garlic. Saute until onion is soft and translucent, stirring periodically.
1 medium onion, 1 1/2 cups carrots, 2 stalks celery, 3 cloves garlic
Add flour and stir, then cook 3 minutes.
1/4 cup flour
Add stock and chopped chicken, then simmer 10 minutes.
5 cups chicken stock, 2 cups cooked chicken
Sprinkle grated parmesan in small handfuls, stirring until melted between additions. Add nutmeg, salt, and pepper, then stir again.
1/2 teaspoon nutmeg, 1 teaspoon salt, 1 1/2 cup fresh grated parmesan, 1 1/2 teaspoon pepper
Carefully drop in tortellini and simmer 2 minutes. Add spinach, and stir until wilted.
10 ounces fresh cheese tortellini, 3 ounces fresh spinach
Add the half and half, and stir, then serve immediately.
1/2 cup half and half

If you don't have cooked chicken, you can use raw chicken. Cut it into small pieces, then add it to the vegetables when you saute them. Stir to ensure the outsides are white, and the rest will cook as you cook the soup.
If you want to make this vegetarian, skip the chicken entirely. Use vegetable stock instead of chicken stock, and add extra veggies to bulk it up.
When you reheat the soup, do so gently. In a stove over low heat is best to avoid the soup separating if you accidentally heat it too high.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.