Creamy Chicken Tortellini Soup
An easy one pot soup using rotisserie chicken and quick-cooking tortellini, made in 40 min start to finish!
Cozy, comforting, rich with an oh-so-creamy chicken broth…what more do you need here? Oh that’s right, cheesy tortellini. Yes, please! Not to mention, this tortellini soup is truly perfect for fall. It’s perfect for winter. It’s perfect for all seasons.
With mirepoix, garlic, some dried seasoning (we love Italian seasoning in a pinch btw), a little bit of white wine (chicken stock sub is great here) and super convenient, quick cooking ingredients like leftover rotisserie chicken and refrigerated tortellini, this comes together lightening fast in less than 40 min. It’s also a one-and-done meal in a single pot. Less dishes and less clean up means more time for soup.
- ¼ cup unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- 6 cups chicken stock
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 cups leftover shredded rotisserie chicken
- 1 (9-ounce) package refrigerated three cheese tortellini
- ½ cup heavy cream
- ½ cup frozen green peas
- 1 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves