Why You’ll Love This Recipe
- One-Pot Meal: Simplifies cooking and cleanup by combining all ingredients in a single pot.
- Balanced Flavors: The combination of chicken, mushrooms, and cheese tortellini creates a harmonious and satisfying taste.
- Versatile: Easily adaptable to include your favorite vegetables or to accommodate dietary preferences.
- Make-Ahead Friendly: Reheats well, making it ideal for meal prep and leftovers.
Ingredients
- 3 tablespoons unsalted butter, divided
- 2 celery stalks, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- ½ medium white onion, chopped
- 3 garlic cloves, minced
- 8 ounces button mushrooms, chopped
- 1 pound boneless, skinless chicken thighs, cut into ½-inch cubes
- 3 tablespoons all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon fresh thyme leaves
- ½ teaspoon ground black pepper
- Pinch of ground nutmeg
- Pinch of red pepper flakes
- 4 cups chicken broth
- 1 package (9–10 ounces) refrigerated cheese tortellini
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- Finely chopped fresh parsley and grated Parmesan cheese for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Vegetables: In a large pot, heat 2 tablespoons of butter over medium heat. Add celery, carrots, and onion; cook for 3 to 4 minutes until vegetables begin to soften, stirring occasionally.
- Add Mushrooms and Garlic: Incorporate garlic and mushrooms into the pot. Cook for 8 to 10 minutes until mushrooms are browned, stirring occasionally. Transfer the vegetable mixture to a medium bowl.
- Cook Chicken: Return the pot to the stove over medium-high heat. Add the remaining 1 tablespoon of butter and the chicken pieces. Cook for 4 to 5 minutes until the chicken is lightly browned, stirring occasionally.
- Add Flour and Seasonings: Stir in flour, salt, thyme, black pepper, nutmeg, and red pepper flakes; cook for 30 seconds, stirring constantly.
- Add Broth and Tortellini: Gradually add the chicken broth while stirring to combine. Bring to a boil over medium-high heat. Add tortellini; reduce heat to medium-low, cover, and cook for 4 to 5 minutes or until tortellini are tender, stirring occasionally.
- Finish Soup: Stir in heavy cream, lemon juice, and the reserved vegetable mixture. Serve immediately, garnished with parsley and Parmesan cheese if desired.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Variations
- Protein Alternatives: Substitute chicken thighs with chicken breasts or turkey for a leaner option.
- Vegetarian Version: Omit the chicken and use vegetable broth. Add extra vegetables like spinach, kale, or zucchini for added texture and flavor.
- Herb Substitutions: Replace fresh thyme with dried thyme (use half the amount) or experiment with herbs like rosemary or sage.
- Spice Level: Adjust the red pepper flakes to your preferred level of heat or omit them for a milder soup.
Storage/Reheating
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Due to the cream content, freezing is not recommended as it may cause the soup to separate upon thawing.
- Reheating: Warm the soup gently on the stovetop over low heat, stirring occasionally. If the soup has thickened, add a splash of chicken broth or water to reach the desired consistency.
FAQs
What type of tortellini works best for this soup?
Refrigerated cheese tortellini are recommended for their fresh flavor and texture, but frozen or dried tortellini can also be used; adjust cooking times accordingly.
Can I use pre-cooked chicken?
Yes, incorporating pre-cooked or rotisserie chicken can reduce cooking time. Add it during the final steps to prevent overcooking.
How can I make this soup gluten-free?
Use gluten-free tortellini and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
Is there a dairy-free option for this soup?
To make the soup dairy-free, use plant-based butter and cream alternatives, and choose a dairy-free tortellini. Ensure all substitutions align with your dietary needs.
Can I add other vegetables to this soup?
Absolutely! Adding greens like spinach or kale, or vegetables such as zucchini or bell peppers, can enhance the nutritional value and flavor.
How do I prevent the tortellini from becoming mushy
Print
creamy chicken tortellini mushroom soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Creamy Chicken Tortellini Mushroom Soup is a hearty and comforting one-pot meal featuring tender chicken, cheese-filled tortellini, and savory mushrooms in a rich, creamy broth. Perfect for cozy dinners, this easy soup is packed with flavor and makes for great leftovers!
Ingredients
- 3 tablespoons unsalted butter, divided
- 2 celery stalks, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- ½ medium white onion, chopped
- 3 garlic cloves, minced
- 8 ounces button mushrooms, chopped
- 1 pound boneless, skinless chicken thighs, cut into ½-inch cubes
- 3 tablespoons all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon fresh thyme leaves
- ½ teaspoon ground black pepper
- Pinch of ground nutmeg
- Pinch of red pepper flakes (optional)
- 4 cups chicken broth
- 1 package (9–10 ounces) refrigerated cheese tortellini
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- Fresh parsley and grated Parmesan cheese for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add celery, carrots, and onion; cook for 3-4 minutes until softened.
- Add Mushrooms & Garlic: Stir in mushrooms and garlic. Cook for 8-10 minutes until mushrooms are browned. Transfer the vegetables to a bowl.
- Cook Chicken: Melt the remaining butter in the pot over medium-high heat. Add chicken and cook for 4-5 minutes until lightly browned.
- Add Flour & Seasonings: Stir in flour, salt, thyme, black pepper, nutmeg, and red pepper flakes. Cook for 30 seconds, stirring constantly.
- Add Broth & Tortellini: Slowly add chicken broth while stirring. Bring to a boil, then add tortellini. Reduce heat to medium-low, cover, and cook for 4-5 minutes.
- Finish Soup: Stir in heavy cream, lemon juice, and the reserved vegetables. Serve warm, garnished with parsley and Parmesan cheese if desired.
Notes
- Use rotisserie chicken for a quicker version.
- Swap chicken thighs for chicken breasts or turkey for a leaner option.
- Make it vegetarian by omitting chicken and using vegetable broth with added spinach or kale.
- Adjust red pepper flakes for more or less heat.
- Store in the refrigerator for up to 4 days; reheat on low heat with a splash of broth if needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
