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Add a game-changing twist to the classic Chicken Noodle Soup by using cheese tortellini. This creamy chicken tortellini soup is so delicious and will warm you right up. It is full of chopped veggies and savory spices, with a splash of wine.
Table of Contentshide
1 Chicken Tortellini Soup Ingredients
2 How to Make The Best Creamy Chicken and Cheese Tortellini Soup
To make this chicken soup recipe, you will need the following ingredients (see the recipe card below for exact amounts):
chicken breasts
onion
carrots
celery
butter
salt & pepper
garlic cloves
basil leaves
oregano leaves
cheese tortellini
kidney beans
cream of chicken soup
chicken broth
dry vermouth or white wine
How to Make The Best Creamy Chicken and Cheese Tortellini Soup
Chop all your vegetables and set aside. Save celery tops.
Add chicken broth to a large pot. I use a Lodge 6 Qt. Dutch Oven. Add celery tops, some sliced onion, salt and pepper, and 2 chicken breasts to pot. Cover and simmer for 1 hour. This process adds flavor to the chicken while it is cooking.
While chicken is cooking, melt butter in a large pan. Simmer chopped veggies and garlic for 30 minutes.
Remove celery tops and onion and discard. Remove chicken. Chop or shred chicken into bite size pieces.
Add vegetables and cut chicken to large pot with broth. Add the rest of the ingredients. Simmer 35-40 min.
FAQs
What Kind of Tortellini Can I Use for Soup?
You can use any variety of tortellini that you want for this recipe. I choose to use a 3-cheese tortellini for the ultimate creaminess factor. A tomato and pesto tortellini or a spinach tortellini would also be delicious in the recipe.
What To Do if Your Soup is Too Thick
If your soup is too thick, that means it doesn’t have enough liquid. It is very easy to make your soup runnier or soupier. All you have to do to make your soup less thick is add more canned chicken broth until the thickness is to your liking. Make sure to heat the soup on the stove for a longer amount of time if you add more broth at the end.
Can I Freeze Chicken Tortellini Soup?
It is best to NOT freeze soup that contains pasta. Reheating the tortellini will cause it to become mushy. If you are wanting to freeze this soup, cook it without the tortellini and add cooked tortellini when you are ready to eat.
Add a game-changing twist to the classic Chicken Noodle Soup by using cheese tortellini. This creamy chicken tortellini soup is so delicious and will warm you right up.
Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.
Enhance the taste of your soup by adding fresh herbs like parsley, dill, or cilantro. These aromatic herbs bring a burst of freshness and add a vibrant flavor profile to your chicken noodle soup. Chop them finely and sprinkle them over the top or stir them in towards the end of cooking.
Cold-poaching the chicken breasts, then removing them until the end of the cooking process, guarantees a perfectly tender and juicy texture. Using stock reinforces the flavor of the broth, creating a more deeply flavorful soup.
Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.
The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.
Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.
Typically there are a couple of different ways restaurants use to velvet their chicken most Chinese restaurants use baking soda and cornstarch for the best results. However, a couple of other methods include using: Chemical tenderisers. Egg whites.
Boiling a chicken, or chicken bones, gives you a stock with a deeper, almost earthier flavor and a darker, more murky appearance – and you run the risk of overcooking your chicken.
Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.
It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.
Both whole milk and fat free will work, though you'll get a richer soup with whole milk. Spoon it into the soup near the end, and let it simmer for a few minutes to thicken. Yogurt will change the flavor of your soup more dramatically than cream, as it is much tangier.
Cream and milk can be used as substitutes in soup recipes, but it will affect the texture and flavor of the soup. Milk is a thinner liquid than cream and is generally used to add a creamy texture to soups without the added fat content. It will also give a slightly tangy flavor to the soup.
To balance flavors: Milk can help to tone down the acidity in soups, making them more palatable. To enrich the broth: Adding milk to soups can increase their nutrient content, particularly if you use whole milk. To thicken the soup: Milk can also help to thicken soups, making them more filling.
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
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