Description
This comforting Chicken Tortellini Soup is a hearty bowl of tender shredded chicken, flavorful vegetables, and cheesy tortellini simmered in a rich, creamy broth. Enhanced with oregano and thyme, this soup offers the perfect balance of savory flavors and satisfying textures, making it an ideal meal for any day.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small sweet onion, diced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Main Ingredients
- 1 1/2 cups cooked shredded chicken
- 5 cups low-sodium chicken stock
- 1 8-ounce package of your favorite tortellini (dry)
Creamy Thickener
- 1 cup milk or half and half
- 1 1/2 tablespoons flour
Garnish
- Fresh oregano and thyme
Instructions
- Sauté the Vegetables: Heat a large pot over medium heat and add the olive oil and butter. Once the butter melts, add the diced onion, chopped carrots, celery, minced garlic, oregano, salt, and pepper. Stir and cook until the vegetables soften, about 5 to 6 minutes.
- Add the Chicken: Stir in the cooked shredded chicken and cook for an additional 1 to 2 minutes to combine the flavors.
- Add Stock and Tortellini: Pour in the low-sodium chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add the tortellini. Let it cook for 5 minutes until the tortellini is tender.
- Prepare the Milk Slurry: While the tortellini cooks, combine the milk and flour in a shaker cup. Shake vigorously for at least 30 seconds to fully mix without lumps.
- Thicken the Soup: After the tortellini has cooked, slowly stream the milk and flour slurry into the soup while stirring continuously. Bring the soup back to a simmer and let it cook for 10 to 15 minutes, allowing the soup to thicken.
- Season and Garnish: Taste the soup and adjust seasoning with additional salt and pepper if needed. Sprinkle fresh oregano and thyme over the top before serving.
Notes
- Use low-sodium chicken stock to control the salt content in the soup.
- You can substitute milk with half and half for a richer texture.
- Fresh herbs enhance the flavor, but dried oregano or thyme can be used if fresh is unavailable.
- If using refrigerated or frozen tortellini, adjust cooking time according to package instructions.
- For a dairy-free option, substitute milk with a plant-based milk and use a gluten-free thickener if needed.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg
