Go Back
–+ servings

Creamy Chicken Tortellini Soup with Sweet Corn

Creamy chicken tortellini soup with tender chicken, sweet corn, and cheese tortellini in a rich herb broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Main Course, Soups
Cuisine: American
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

Soup
  • 1 tablespoon California extra virgin olive oil
  • 2 medium yellow onions finely diced
  • 3 large carrots peeled and chopped
  • 3 stalks celery chopped
  • 6 cloves garlic minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups low sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground preferred
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3 cups cooked shredded chicken leftover or rotisserie works great
  • 2 cups frozen sweet corn no need to thaw
  • 1 package (8 ounces) refrigerated cheese tortellini
  • to taste red pepper flakes for serving
  • to taste fresh thyme leaves for serving
  • to taste fresh parsley chopped, for serving
  • to taste grated parmesan cheese for serving

Method
 

  1. Bring a large pot of lightly salted water to a boil. Cook the cheese tortellini until al dente according to the package directions, then drain and set aside.
  2. Warm the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the diced onions and sauté for about 5 minutes until they soften. Stir in the carrots and celery and cook for 5 more minutes.
  3. Add the minced garlic and butter to the pot. Once the butter has melted, sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour flavor.
  4. Slowly pour in the chicken broth while whisking constantly so the flour mixture stays smooth and lump free.
  5. Add the dried thyme, oregano, Italian seasoning, salt, and pepper, then stir in the whole milk and heavy cream.
  6. Raise the heat to high and heat the soup until it barely comes to a boil. Immediately lower the heat to medium-low.
  7. Add the shredded chicken and frozen corn, and simmer gently until the chicken is warm and the corn is heated through.
  8. Stir the precooked tortellini into the soup, or divide the tortellini among the serving bowls and ladle the hot soup over them.
  9. Garnish each bowl with red pepper flakes, fresh thyme, parsley, or parmesan cheese if desired.

Nutrition

Calories: 520kcalCarbohydrates: 30gProtein: 23gFat: 34gSaturated Fat: 18gCholesterol: 135mgSodium: 650mgFiber: 3gSugar: 7g

Notes

1. Rotisserie chicken is the easiest shortcut. Shred the meat while the aromatics cook, and use any combination of white and dark meat.
2. For the best creamy texture, use whole milk, half-and-half, or heavy cream. Skim or 2 percent milk may curdle in the hot broth.
3. Keep leftover tortellini separate if you plan to store the soup. Cooked tortellini absorbs liquid overnight and will become swollen and soft.
4. Store the soup in an airtight container in the fridge for up to 3 days, or freeze the soup base for up to 3 months and add fresh cooked tortellini after thawing.
5. To make this in a slow cooker, combine the onions, carrots, celery, garlic, broth, corn, and seasonings and cook on low for 6 to 7 hours. Stir in the milk, cream, chicken, and tortellini about 30 minutes before serving. This version skips the roux but is still delicious.
6. A splash of Napa Valley white wine or fresh Meyer lemon juice added right before serving brightens up the rich broth.
7. Serve with crusty sourdough bread and a simple side salad for a complete, satisfying weeknight meal.

Tried this recipe?

Let us know how it was!