Creamy Chicken Tortellini Soup
A heartwarming and rich one-pot meal prepared in under an hour, this creamy chicken tortellini soup features the convenience of rotisserie chicken and the indulgence of cheese-filled pasta. Perfect for a cozy dinner or a comforting lunch.
Ingredients
- ½ cup frozen green peas
- ¼ cup dry white wine
- 1 ½ teaspoons Italian seasoning
- 2 ribs celery diced
- ¼ cup all-purpose flour
- 3 cloves garlic minced
- 3 cups shredded rotisserie chicken
- ½ cup heavy cream
- 1 bay leaf
- Kosher salt and freshly ground black pepper to taste
- ¼ cup unsalted butter
- 6 cups chicken stock
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 sweet onion diced
- 3 carrots peeled and sliced
- 1 9-ounce package refrigerated three cheese tortellini
Instructions
- In a Dutch oven or large stockpot set over medium heat, melt the butter. Introduce the diced onion, sliced carrots, and celery, cooking them with occasional stirring until they soften, approximately 3 to 4 minutes. Add the minced garlic and Italian seasoning, continuing to cook until aromatic, about 1 minute.
- Incorporate the flour by whisking it in until it begins to take on a light golden hue, around 1 minute. Pour in the white wine, deglazing the pan by scraping up any browned fragments from the bottom.
- Gradually stir in the chicken stock along with the bay leaf, seasoning to taste with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and allow it to simmer gently for about 10 minutes to meld the flavors.
- Add the shredded rotisserie chicken and tortellini, cooking until the pasta is tender, roughly 4 to 5 minutes.
- Blend in the heavy cream, frozen peas, lemon juice, and chopped parsley, stirring until the soup is thoroughly heated, about 2 minutes more. Adjust seasoning with additional salt and pepper if necessary.
- Serve hot and enjoy immediately.