We passed Labor Day and that means for me, it’s officially soup season. Here in Georgia, it’s cool, rainy, and blustery – all the more reason! This week I’m loving on this Creamy Tortellini Soup.

Creamy Tortellini Soup

I think you, Frugal Friends, are gonna love it, too! It’s one of those delish family-friendly soups that has a wide appeal – that’s code for the littles should love it, too.

About Creamy Tortellini Soup:

This is a lovely, hearty soup, creamy but not heavy. The broth is silky, the tender chicken shredded, and the tortellini adds a lot of flavor and a little heft. Plus, tortellini are fun to eat! They’re like a thousand times better than any old boring noodle! Sorry, noodles but I said what I said!

There’s a sneaky amount of veggies; there’s the common onion, celery, and carrot (that carrot seriously adds to the visual appeal!), and like so many Italian-leaning soups, it’s finished with a bit of kale. I gotta give a shout-out, here, to Olive Garden Zuppa Toscana and White Bean and Kale Soup, both family faves with kale.

Olive Garden’s Zuppa Toscana Copycat

White Bean & Kale Soup

Serving:

Serve big bowls, maybe with hunks of hearty bread, but most of all, serve with lemon and Parmesan.

The lemon perks the soup up and who doesn’t want a snowfall of Parmesan cheese grated over the top? We all know the line…tell me when to stop. (Umm, never!)

Making Creamy Tortellini Soup:

Make this in under 30 if you’re a fast chopper! Saute the veggies in oil until softened, sprinkle the flour over the veggies, cook for a few minutes, then add the broth (and wine if using) and a sprinkle of Italian seasoning.

The chicken breast is sliced in half horizontally, so it quickly cooks in the broth, then is shredded. It’s added back in a few minutes later after the tortellini has cooked. Sub in rotisserie or leftover chicken if you want.

Turn off the heat and finish with a touch of cream. Taste the soup and add salt and pepper if needed. With the salty elements, the broth, the tortellini, and the cheese, it’s easier to judge if salt is needed after the soup is finished.

The Italian Seasoning:

• I love my Italian Seasoning Blend. It’s fresh, takes minutes to make and you might have everything on hand, already.
• If you already have Italian seasoning, use it, but think about this little mix when you run out.

Homemade Italian Seasoning Blend

The Kale:

I buy big bags, blanch the kale (it makes it tender, sweeter, and last longer), and freeze in Ziplocs.

I have it on hand to drop into any recipes or add to salads or smoothies. It’s a great way to prevent waste.

Ready for the freezer. Don’t make my mistake – label before filling the bags

Storing & Reheating:

• Store in the fridge, but allow to cool before completely covering. Reheat slowly on the stove, adding water if necessary. Stir very gently. Using a microwave can overheat some areas causing strange changes in texture.
• Typically any soup containing cream does not thaw and reheat well; it can become grainy.

Saving Money on Creamy Tortellini Soup:

The soup is chock full of Tortellini and chicken. If budget’s a concern cut back on either a little or sub in a very hearty pasta for the tortellini, something like farfalle (bowties) or Gemelli.

Tortellini:

Shop around for the best pricing. Let sales dictate when to make or better yet, stock up at rock bottom and keep on hand for all kinds of easy meals.

• If cost and the convenience of having it on hand are a consideration, go for the dried tortellini.
• Frozen can be a great option and in bigger bags, reasonable.
• A fresh, refrigerated tortellini will always have an edge in quality but is the priciest option.

Chicken:

• In order of pricing, on sale boneless, skinless thighs are the best value, boneless, skinless breast, next.
• At the grocery, chicken drops to a low about once a quarter. Take advantage, stock up, and freeze in portions your family will use.
• As a general rule, rock-bottom grocery store sale prices are better than regular pricing at discount stores like Aldi or Lidl or buyer’s clubs.

Basic Veggies: 

• Basic veggies like onions, celery, and carrots are some of the cheapest. For best pricing, try the discount stores.
• Store onions in a dark place, away from potatoes. No need to wrap celery in foil (that adds up) just slip it in the produce bag and put another over the top. Make sure carrots have ventilation – poke a few extra holes in the bag, place them at right angles to any grooves in the produce drawer, and turn now and then.

Kale:

• The big bags can be a bargain, provided they don’t go to waste. Examine carefully for spoilage before buying.
• Blanch the kale as discussed above.

Wine: 

• Sign up for emails, watch flyers, and buy the sales, including bargain bins. There are two major sales in the industry. In the fall and the spring. Stock up. Additional discounts usually apply when buying in bulk; if not offered, ask.  Cooking is an ideal way to use a partial bottle; store in a small, airtight jar until needed.
• Talk to the wine guy. A good one will ask your price range, what you’re making and direct you to options you may not have thought of or known about.

Cream:

• Cream is always cheaper at discount groceries. Their everyday price beats out the buyer’s club and the best grocery store holiday sales price.
• Cream keeps for weeks so if the standard grocery is the only option, get in the habit of picking at a low before holidays.

Lemon & Cheese:

The lemon and cheese gild the lily. They up the flavor and the experience!

• Lemon: Buy on sale; avoid any with browning and choose the heaviest. Cut into wedges for serving, or try forking. Simply stick a clean fork in the lemon and squeeze out the juice; wrap and save the rest for later.
• Parmesan: It’s always less by the block (check the per ounce/pound pricing) and lasts longer if grated or shaved yourself. Consider Romano, which is cheaper than parm with a more assertive flavor.

Creamy Tortellini Soup – finish with a little lemon and some freshly grated Parmesan.

Creamy Tortellini Soup

Print Recipe

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• Author: mollie kirby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 - 6 servings 1x
• Category: soup chicken
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 tablespoons oil
• 1 tablespoon butter
• 1 large onion, diced
• 2 medium carrots, diced
• 2 medium stalks celery, diced
• 1/4 cup flour
• 6 cups chicken broth
• 1/2 cup white wine (optional)
• 1 teaspoon Italian seasoning
• 12 ounces chicken breasts (about 1 1/2) cut in half horizontally
• 1/2 pound cheese tortellini
• 2 cups chopped kale
• salt and pepper to taste
• 1/2 cup heavy cream
• garnish: 1/4 cup shredded Parmesan and lemon, optional

Note: if using chicken breast that has already been cooked, this is about 2 cups of shredded chicken.

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Instructions

In a large Dutch oven or stock pot, add oil and butter and heat over medium-high heat. Add the onion, carrot, and celery and saute, stirring now and then for about 7 to 8 minutes, until softened.

Add the flour and stir well, cooking until it looks dry, then add stock bit by bit at first while stirring. Continue to add the stock and bring it to a light simmer. Add wine if using, then the Italian seasoning.

Add in the chicken breast and cook at a gentle simmer for about 10 minutes, until cooked through. Remove chicken and shred into bite-sized pieces when cool enough to handle. Set aside.

In the meantime, add the tortellini and the kale, turning the heat up slightly to bring to and maintain a good simmer. Cook until the tortellini is tender and fully heated through, two to three minutes. Add the chicken breast back into the soup. Turn off heat and finish with the 1/2 cup of cream.

Taste and adjust for salt and pepper and add if needed. Serve with grated Parmesan cheese and lemon.