Description
Tender chunks of chicken, carrots, celery and spices make this Creamy Chicken Tortellini Soup a comforting and satisfying one-pot meal.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced (about 1 cup)
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
- 4 cups low-sodium chicken broth
- 3 cups cooked diced chicken
- 1 (10 ounce) package refrigerated cheese tortellini pasta (about 3 cups)
- 1 cup heavy cream
- Chopped fresh parsley, for garnishing
Instructions
- Heat the olive oil in a large pot over medium heat. Once the oil is heated, add in the onion, carrots, celery, and garlic. Stir and cook until the veggies soften, about 5 minutes.
- Stir in the flour, Italian seasoning, salt, and pepper until the veggies are evenly coated.
- Pour in the chicken broth and bring the mixture to a boil, then reduce it to a simmer.
- Add in the chicken and tortellini and cook for 10-15 minutes or until the tortellini is cooked through and the soup is starting to thicken.
- Stir in the heavy cream.
- Season to taste with more salt and pepper. Serve garnished with parsley, if desired.