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creamy tortellini chicken soup in a dutch oven pot.

Creamy Chicken Tortellini Soup

Ajoke
This creamy chicken tortellini soup is classic chicken soup on steroids. It's perfect on a cold night or any weeknight when you want something quick yet comforting and hearty. The soup is cozy and delicious, and every spoonful leaves you asking for more! Serve as it is or with freshly made crusty bread.
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Servings 6
Calories 535 kcal

Ingredients
  

  • 1 pound boneless skinless chicken breast
  • 20 oz tortellini refrigerated tortellini
  • 6 cup water or as needed
  • 2 cups kale chopped
  • 1 cup half and half
  • 3 Tablespoons unsalted butter
  • ½ Tablespoon Italian seasoning
  • 2 teaspoons lemon pepper seasoning
  • 3 Tablespoons all-purpose flour
  • 1 Tablespoon chicken bouillon powder
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 cup onion chopped
  • 4 garlic cloves finely chopped
  • 1 teaspoon chili paste
  • Salt and black pepper to taste

Instructions
 

  • Melt butter in a Dutch oven pot on medium heat. Add chopped carrots, celery, and onions and saute until soft (say 3-5 minutes).
    3 Tablespoons unsalted butter, 1 cup carrots chopped, 1 cup celery chopped, 1 cup onion chopped
  • Add flour and chopped garlic, stir to combine and cook for 1 minute.
    3 Tablespoons all-purpose flour, 4 garlic cloves finely chopped
  • Pour and stir in water simultaneously to the pot until well combined. Add chicken bouillon powder, Italian seasoning, chili paste, lemon pepper seasoning, salt, and black pepper and stir to combine. Add chicken breasts to the broth and bring to a boil until the chicken is fully cooked.
    1 pound boneless skinless chicken breast, 6 cup water, ½ Tablespoon Italian seasoning, 2 teaspoons lemon pepper seasoning, 1 Tablespoon chicken bouillon powder, 1 teaspoon chili paste, Salt and black pepper to taste
  • Remove the cooked chicken breast from the broth and shred it using two forks or whichever method you prefer.
    Add the shredded chicken back to the pot along with the single cream and tortellini. Stir everything together, then simmer for 2 minutes.
    20 oz tortellini, 1 cup half and half
  • Lastly, add kale, stir to combine, and cook until the tortellini is cooked( usually about 3-4 minutes or as per package instruction)
  • Taste and adjust the seasoning accordingly. Serve and enjoy!!
    Salt and black pepper to taste

Notes

PS: I used more tortellini than most recipes you will find online. This recipe serves 6 people, equivalent to 100g of pasta per person. Feel free to adjust the pasta to suit your needs.
Variations and tips
  • Swap half and half for heavy cream, creme fraise, or cream cheese.
  • Add tomato paste, chopped tomato, or passata for a tomatoey version.
  • Substitute chopped kale with baby spinach and collard greens for a heartier soup.
  • Top your bowl of chicken tortellini soup with extra cheese such as parmesan and mozzarella.
  • Use leftover cooked chicken or rotisserie chicken if you have it on hand to reduce the cooking time significantly.
  • Substitute the chicken breast with ground chicken or a whole chicken.

Nutrition

Calories: 535kcalCarbohydrates: 53gProtein: 34gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 114mgSodium: 776mgPotassium: 595mgFiber: 6gSugar: 7gVitamin A: 6224IUVitamin C: 27mgCalcium: 282mgIron: 4mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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