Chicken and Herb Tortellini Soup. Warm, cozy and herby soup packed with shredded chicken, cheesy tortellini and delicious cooked vegetables. I picture myself cuddled up under a blanket watching a movie on a Saturday night indulging in this delicious meal. During peak comfort meal months, this recipe is pure perfection. Talk about cozy comfort food to the max.
As I've gotten older, soup has become one of my favorite meals in any form. I love the coziness and I think as you get older meals like this become even more comforting. When I was younger, I could never finish a bowl of soup. I realized that is because I would eat all of the solids in the soup and only leave the broth. Let's just say I have now learned how to actually eat soup.
This recipe also became way more exciting to cook because Nate and I finally decided to make one of the most adult purchases possible. We bought soup spoons. You wouldn't think it would be, but wow, soup spoons really change the game and honestly make the soup experience so much better.
Ingredients:
- chicken breast
- light olive oil
- unsalted butter
- onion
- garlic clove
- matchstick carrots
- flour
- chicken broth
- chicken stock
- milk
- tortellini
- juice of lemon
- spinach
- parsley
- salt and pepper
Kitchen Appliances:
The Steps:
Cook the chicken any way you prefer and once cooled down, shred it. Chop up the onions and mince the garlic. In a stock pot, melt butter and add olive oil. Add garlic and onions and cook until fragrant. Add in matchsticks carrots and cook until softened. Add flour and mix in well to create a roux. Let the roux cook about 3 minutes to cook out the raw flour taste.
Add in chicken broth and chicken stock. Mix into the roux well. Bring the soup to a simmer and allow it to simmer for 15 minutes uncovered. Add in the milk and mix well. Bring the soup to a boil. Reduce the heat immediately to medium low. Cook the tortellini according to the directions on the package. Add chicken, tortellini, chopped spinach, chopped parsley, lemon juice and salt and pepper into the soup and mix well. Cook about 5 more minutes on low heat and then serve fresh.
Why does this soup need a roux?
The roux helps thicken the soup a little bit. Even though this soup is thinner, the roux causes the soup to not be super watering. This makes it a super creamy and delicious bowl of comfort.
What kind of tortellini should be used?
I use 3 cheese tortellini, but you can really use any flavor! This is a very mild soup so a lot goes well with it!
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📖 Recipe
Chicken and Herb Tortellini Soup
Equipment
- Stock Pot
- Sauce Pot
Ingredients
- ½ cup olive oil
- 4 tablespoon unsalted butter
- 2 chicken breasts shredded
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 cup matchstick carrots
- ½ cup flour
- 8 cups chicken broth
- ½ cup chicken stock
- 1 cup milk
- 1 package tortellini
- juice of one lemon
- 1 cup spinach chopped
- ¼ cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Cook the chicken any way you prefer and once cooled down, shred it.
- Chop up the onions and mince the garlic.
- In a stock pot, melt butter and add olive oil. Add garlic and onions and cook until fragrant.
- Add in matchsticks carrots and cook until softened.
- Add flour and mix in well to create a roux. Let the roux cook about 3 minutes to cook out the raw flour taste.
- Add in chicken broth and chicken stock. Mix into the roux well.
- Bring the soup to a simmer and allow it to simmer for 15 minutes uncovered.
- Add in the milk and mix well. Bring the soup to a boil. Reduce the heat immediately to medium low.
- Cook the tortellini according to the directions on the package.
- Add chicken, tortellini, chopped spinach, chopped parsley, lemon juice and salt and pepper into the soup and mix well. Cook about 5 more minutes on low heat and then serve fresh.
[…] Chicken and Herb Tortellini Soup […]