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
