I don’t know if it was a latent Olive Garden childhood memory or what but my oldest daughter had a deep hankering for this soup. It took me a bit, but it’s finally here. To me, this is one of those classic soup recipes that eats all year long.
A big bowl of this easy chicken and tortellini soup with a side of crisp, peppery arugula salad is perfect for a cozy weeknight dinner. Make a big batch because that cheese tortellini holds its shape even when reheated.
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The foundation of the recipe starts with my tried-and true method for making juicy chicken breasts. And then the base broth has a bit of a tang thanks to some lemon and a surprising hit of apple cider vinegar that each blend beautifully with the cream.
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The secret to cream-based soups
When I see a cream soup on the menu, it usually turns me off because most soups with cream are usually too thick, pasty and flavorless. The best thing about my chicken tortellini soup is you can make it as brothy or creamy as you like.
Light table cream is the key ingredient which is between half-and-half and heavy cream. The one I use has 18% milk fat – you might find light cream that is upwards of 30% milkfat. Here in the Chicago area, I find it at Jewel-Osco.
Best tortellini for soup
Whole Foods 365 frozen tortellini is an excellent choice for soups as it doesn’t swell and lose its shape. Plus, it’s reasonably priced
Chicken tortellini soup: step by step
Recipe notes
To make ahead: prepare the recipe up to the point of adding the tortellini. Refrigerate in a large sealed container. Before serving reheat the soup to a low boil. Add the tortellini and cook until al dente.
Vegetable adds: I suggest peas or spinach as great additions. Kale or small-cut broccoli florets would be so good too.
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Creamy Chicken Tortellini Soup
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Ingredients
- 3 T unsalted butter, divided
- ½ onion, minced, about ½ cup
- 1 shallot, minced
- 2 large carrots, diced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 T fresh thyme, minced
- 2 cloves garlic, minced
- 1 T apple cider vinegar, I sometimes add 2
- 2 quarts chicken stock
- 1 T chicken soup base
- 2 boneless skinless chicken breasts, cooked and diced
- 1 bag of frozen cheese or sausage tortellini, Whole Foods 365 frozen works beautifully
- 1 cup light cream, sometimes called table cream; 18% milkfat
- squeeze of lemon
- 1 cup frozen peas or spinach, optional
- parmesan cheese, for garnish
Instructions
- Melt 2 T butter in a soup pot and add the vegetables. Season them with salt, pepper and thyme. Saute the vegetables, cooking until the onion is translucent but golden and the carrots soften a bit, about 5 minutes.3 T unsalted butter, ½ onion, 1 shallot, 2 large carrots, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 T fresh thyme
- Add the garlic to the pot, stirring until fragrant about 30 seconds or so.2 cloves garlic
- Deglaze with the apple cider vinegar and cook for a minute.1 T apple cider vinegar
- Pour in the chicken stock, the soup base and add the chicken along with any residual broth from cooking the chicken if using the foolproof method.2 quarts chicken stock, 1 T chicken soup base, 2 boneless skinless chicken breasts
- Bring the soup to a low boil. Lower the heat and simmer (gently bubbling) covered for 20 minutes.
- Remove the lid. Add the frozen tortellini and the cream (and the spinach or peas if using) to the soup and continue to cook on for 3 minutes until the tortellini is cooked.1 cup light cream, 1 bag of frozen cheese or sausage tortellini, 1 cup frozen peas or spinach
- Taste for seasoning then squeeze in the lemon (about 1 T) and add the final 1 T of butter.squeeze of lemon
- Serve with plenty of parmesan.parmesan cheese
