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Creamy Chicken Tortellini Soup

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts about 1 lb
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 1 tablespoon fresh thyme leaves
  • ⅓ cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • ¾ cup finely grated Parmesan plus more for serving
  • ¼ teaspoon ground nutmeg
  • 1 refrigerated cheese tortellini 9 oz package
  • 3 cups baby spinach

Equipment

  • Dutch oven
  • cutting board
  • chef's knife
  • tongs
  • instant-read thermometer
  • wooden spoon
  • whisk
  • two forks
  • ladle

Method
 

  1. Pat chicken dry, season with salt and pepper; sear in Dutch oven 4–5 min per side to 165°F (74°C).
  2. Rest 5–10 min; shred with two forks.
  3. Melt butter in same pot, scrape fond; sauté onion, carrot, celery 6–8 min; add garlic and thyme, 30 sec.
  4. Stir in flour, cook 2 min (blond roux); stream in broth while whisking; simmer 8–10 min.
  5. Lower heat; stir in cream, then Parmesan a handful at a time, then nutmeg; adjust salt.
  6. Return chicken; add tortellini; simmer 4–6 min until plump and floating; wilt spinach ~1 min.
  7. Ladle into warm bowls; top with Parmesan, thyme leaves, cracked pepper.

Notes

Refrigerate up to 3 days; thin with broth when reheating. Freezer 2 months (tortellini softens; or freeze before adding it). Allergens: milk, wheat/gluten, egg.