Creamy Chicken Tortellini Soup
This delicious, creamy soup is the best mash-up of chicken alfredo and cheesy stuffed pasta, and it comes together in a flash!
Ingredients
- 2 tbsp olive oil
- 1 medium white onion
- 4 stalks celery
- 2 carrots peeled
- 3 cloves garlic
- 4 cups low sodium chicken broth/stock
- 2 cups water
- ½ tbsp dried rosemary
- ½ tbsp dried italian seasoning
- 2 tsp onion powder
- 1½ tbsp salt
- 1 tbsp black pepper
- 1 cup heavy cream
- 20 oz cheese tortellini uncooked
- 1 rotisserie chicken 2-3lbs
- ½ cup grated parmesan
- ¼ cup chopped parsley
Instructions
- Heat olive oil in a large stock pot over medium heat. Dice onion, celery, carrots, and garlic. Add to pot and cook for about 5 minutes or until onions and celery become translucent.
- Add chicken broth, water, rosemary, italian seasoning, onion powder, salt and pepper to the veggies. Bring to a boil then reduce to a simmer. Allow to simmer for 10 minutes.
- (OPTIONAL): At this point, I strained the veggies out of the broth and pureed them, adding half of the puree back to the broth-- a good way to hide veggies from picky eaters!
- Add in the heavy cream and return to a simmer. Add tortellini to the pot, and allow to cook for about 3 minutes, until just al dente. Turn off the heat/remove the pot from the burner
- Stir in grated parmesan and chopped parsley. Serve immediately.