Creamy Chicken Tortellini Soup is absolutely delicious and perfect for cold weather! It's packed with hearty veggies, rotisserie chicken, and cheesy tortellini that will have you savoring every last bite.
Course Main Dish
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 8-10
Author Aubrey Cota
Ingredients
2lbsrotisserie chickenchunked
12ozof cheese tortellinicooked according to package directions
In a large pot, over medium high heat, melt the butter and sauté the carrots, onions, and celery for 6-8 minutes or until the onions start to turn translucent.
Add the garlic to the same pot, and and cook for 30 seconds or until it’s fragrant.
At this point, start your tortellini. Cook according to package directions. Usually this means boiling for 6-8 minutes, so plan to have it done around when the rest of your soup is finished.
Add the flour to your pot with your veggies, and stir well, continue cooking for a minute or two until a very light golden color.
Add in the chicken stock, and stir well while adding. This will keep the flour mixture from clumping, and keep it lose.
Add whipping cream (you can use milk)
Allow soup to come to a boil, stir frequently so nothing sticks to the bottom of the pot. Add the chicken, tortellini, baby spinach, and seasonings, and stir.
Put half away using GLAD containers, to use for on the go lunches, or another meal. You may want to leave tortellini out, to be added later so they don’t soak up too much liquid. .
Enjoy.
Notes
To reheat, either heat in microwave, or on stove top, and add just a touch of chicken stock to thin the soup out a touch.