Creamy Chicken Tortellini Soup

This Creamy Chicken Tortellini Soup is such a wonderful way to stay snuggly warm during the cold months out of the year and give yourself a hearty meal as well. Plus, it’s packed full of simple and delicious ingredients that will help to give your immune system a nice boost!

Get ready to ask for a second helping of this hearty homemade soup. It really does have a unique flavor unlike any other chicken soup out there.

We love this soup in our house because it has nice, big chunks of chicken and veggies scattered all throughout. It’s like every single bite gives you a taste of fresh, healthy ingredients.

Plus, don’t forget about the added tortellini. They’re full of cheese which gives the soup a nice creamy, salty taste. You can even add some more veggies to this soup if you really want to! (never turn away the chance to add more vegetables into the diet of your children!)

Don’t forget to check out our Homemade Cream of Chicken Soup as well!

Creamy Chicken Tortellini Soup

The best part about this recipe is that it’s actually really simple to make. Even though there are quite a few ingredients listed below, you can easily make this without worry.

To be honest, the hardest part about this homemade soup recipe is that you’re going to have to be patient enough for it to cook so that you can take a bite and enjoy it!

Make up some delicious homemade bread or toast up some bread as well to dip into this soup and enjoy each and every bite.

Sitting around the table together and having fun conversations about the day while eating this homemade soup sounds like the perfect way to enjoy every single sip.

Ingredients

• 3 TBS Extra Virgin Olive Oil
• 1 large onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cups carrots, sliced
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• 1 zucchini cut into small pieces
• 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
• 9 cups chicken broth
• 3 cups of water
• 24 ounces Three-Cheese Tortellini (I use one of the 2 pack from Costco or Sam’s Club)
• 1 cup milk
• 4 TBS flour
• 1 cup fresh spinach leaves
• 1 TBS parsley
• 1 tsp thyme
• 1/2 tsp crushed red pepper (optional)
• Salt and pepper

Directions

1.Place a large saucepot over medium heat. Add the 2TBS olive oil, carrots, and onions. Saute for 3 minutes to soften.

2. Then add the chopped bell pepper, celery, and garlic along with 1 TBS olive oil. Saute for another 3 minutes.

3. Add whole raw chicken breasts, chicken broth, dried thyme, zucchini, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring it to a simmer.

4. Lower the heat a little and continue to simmer for 15 minutes, until the chicken is cooked thoroughly.

5. While the chicken is cooking add the milk and flour to a mason jar. Shake the jar for at least 30 seconds. Then let sit for about 5 minutes.

6. Once the chicken is cooked, remove it and place it on a cutting board. Chop or shred the chicken, however, you would prefer if to be in the soup.

7. Add the chicken back into the soup, add the spinach, and slowly mix in the flour/milk mix from the mason jar.

8. Bring the soup back to a simmer and let it simmer for 10 or 15 minutes, this will give it time to thicken up. This is when I add my tortellini noodles since the ones we get only take about 10 minutes to cook. If you get ones that take longer to cook add them into the recipe earlier.

9. Taste it and season more with salt and pepper as necessary. Add in the thyme and parsley and serve. Enjoy!

Print Recipe

Creamy Chicken Tortellini Soup

Course: Main Course

Keyword: soup

Ingredients

• 3 TBS Olive Oil
• 1 LG Onion peeled and chopped
• 1 Bell pepper seeded and chopped
• 2 cups Carrots – Diced
• 1/2 cup Celery – Chopped
• 1 Zucchini – Diced
• 4 cloves Garlic – minced
• 2 lg Chicken breasts
• 9 cups Chicken broth
• 3 cups Water
• 24 oz Cheese tortellini noodles
• 1 cup Milk
• 4 TBS Flour
• 1 cup Fresh spinach leaves chopped
• 1 TBS Parsley
• 1 tsp Thyme
• 1/2 tsp Crushed red pepper
• Salt and pepper

Instructions

• Place a large saucepot over medium heat. Add the 2TBS olive oil, carrots, and onions. Saute for 3 minutes to soften.
• Then add the chopped bell pepper, celery, and garlic along with 1 TBS olive oil. Saute for another 3 minutes.
• Add whole raw chicken breasts, chicken broth, dried thyme, zucchini, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring it to a simmer.
• Lower the heat a little and continue to simmer for 15 minutes, until the chicken is cooked thoroughly.
• While the chicken is cooking add the milk and flour to a mason jar. Shake the jar for at least 30 seconds. Then let sit for about 5 minutes.
• Once the chicken is cooked, remove it and place it on a cutting board. Chop or shred the chicken, however, you would prefer if to be in the soup.
• Add the chicken back into the soup, add the spinach, and slowly mix in the flour/milk mix from the mason jar.
  
• Bring the soup back to a simmer and let it simmer for 10 or 15 minutes, this will give it time to thicken up. This is when I add my tortellini noodles since the ones we get only take about 10 minutes to cook. If you get ones that take longer to cook add them into the recipe earlier.
  
• Taste it and season more with salt and pepper if you find it necessary. Add in the parsley and thyme. Enjoy!
  

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