Creamy Chicken Tortellini Soup

pot of soup with shredded chicken and tortellini noodles

4.85 from 60 votes

Creamy Chicken Tortellini Soup

This Creamy Chicken Tortellini Soup is a dreamy take on classic chicken noodle soup, with cheesy tortellini and a creamy, comforting broth. Pair this with some warm, crusty bread and you have the perfect winter meal!

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American

Servings:

Author: Tiffany Azure

Ingredients

1 tbsp olive oil
1 brown or white onion chopped
1 carrot chopped
1 celery stick sliced
salt to taste
2 tsp minced garlic
2 large sprigs fresh thyme
¼ cup white cooking wine optional
4 cups low sodium chicken broth
2 chicken breasts
½ lb cheese tortellini
¾ cup heavy cream
¼ cup shredded parmesan
cracked black pepper to taste
chopped parsley for serving

Instructions

In a large lidded pot, heat the olive oil over a medium high heat. Add the onion, carrot and celery with a pinch of salt and cook for 6-8 minutes until soft, and just starting to turn brown.
Stir in the garlic and the thyme sprigs. Cook for a minute more until the garlic is aromatic, and add the white wine, if using. Allow to bubble for a further minute to cook off the alcohol.
Add the chicken broth and bring to a simmer. Add the chicken breasts, put the lid on and reduce the heat to low. Allow the chicken breasts to cook for 15 to 20 minutes, or until just cooked through.
Remove the chicken breasts from the pot and shred the meat with two forks. Remove the thyme sprigs. Stir the heavy cream, shredded parmesan and some cracked black pepper into the pot and turn the heat up to medium.
Add the tortellini and cook for 2 minutes. Return the shredded chicken and season to taste with more salt and pepper while the chicken heats through. Serve with chopped parsley.

Video

Notes

1/2 tsp dried thyme can be substituted for the fresh.
Warm leftovers through in a pan on the stovetop. Keep them in the fridge for up to 3 days, but they don't freeze well.

Nutrition