Creamy Tortellini Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 - 6 servings 1x
- Category: soup chicken
- Cuisine: Italian
Ingredients
- 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.
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.
Find it online: https://frugalhausfrau.com/2024/09/15/creamy-tortellini-soup/