One-Pot Chicken Tortellini Soup
This One-Pot Chicken Tortellini Soup combines tender chicken, cheese tortellini, vegetables, Parmesan, and a creamy herb broth. It is a cozy family dinner with simple ingredients and a practical one-pot method.
Equipment
- Large Dutch oven or soup pot
- Cutting Board
- Chef's Knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 4 tablespoons butter
- 1 yellow onion diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon rubbed sage
- 3 tablespoons flour
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breast
- 10 ounces refrigerated cheese tortellini
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 teaspoon balsamic vinegar
- kosher salt to taste
- fresh cracked pepper to taste
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion, carrots, and celery, then cook for 5 to 6 minutes until the vegetables begin to soften.
- Stir in the garlic, Italian seasoning, rubbed sage, kosher salt, and pepper, then cook for 30 seconds.
- Sprinkle the flour over the vegetables and stir for 1 minute so the flour coats the vegetables evenly.
- Slowly pour in the chicken broth while stirring, then add the chicken breast to the pot.
- Bring the soup to a simmer and cook for 18 to 22 minutes, or until the chicken reaches 165°F and is tender.
- Remove the chicken, shred or chop it, then return it to the pot.
- Add the tortellini, peas, and corn, then simmer for 4 to 6 minutes until the tortellini is tender.
- Reduce the heat to low, stir in the heavy cream and Parmesan, then mix until smooth and creamy.
- Stir in the balsamic vinegar, adjust salt and pepper, and serve warm.
Notes
Storage: Store cooled soup in airtight containers in the refrigerator for up to 3 days.
Freezing: For the best texture, freeze the soup base without tortellini and cream for up to 2 months, then add them fresh when reheating.
Reheating: Warm gently on the stovetop over medium-low heat and add broth if the tortellini has thickened the soup.
Expert Tips: Add tortellini near the end and avoid boiling hard after adding cream so the broth stays smooth.
Variations: Use rotisserie chicken, spinach tortellini, baby spinach, mushrooms, or half-and-half depending on what you have available.
Make Ahead: Prepare the soup through the chicken step, then finish with tortellini, peas, corn, cream, and Parmesan before serving.