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Creamy Chicken Tortellini Soup

A hearty variation of chicken noodle soup.  You can find this and even more recipes at newenglanddairy.com

Ingredients:

  • 3 tablespoons butter
  • 4 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 3 tablespoons butter
  • ¼c all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk
  • 1 cup half and half
  • 2 bay leaves, ½ tsp rosemary, ½ tsp thyme, and any other herbs of choice
  • 2 cups cooked chicken (rotisserie works well, or you can boil 1-2 chicken breasts)
  • 2 cups cooked tortellini

Instructions: 

  1. Melt the butter in soup pot over medium heat. Add carrots and celery, sauté for 5 minutes.
  2. Add onion, sauté for 3 minutes more.
  3. Add garlic, salt, and pepper, and sauté for 2 minutes more.
  4. Remove vegetables from pot and set aside while you make the roux.
  5. Over medium heat, melt butter. When hot, add the all-purpose flour and stir to combine. Cook and continue to stir occasionally until the roux turns a light golden-brown color. Gradually stir in 1 cup of chicken broth until thoroughly mixed and smooth.
  6. Add in the cooked vegetables, broth, milk, half and half, and seasonings, stirring until all ingredients are combined. Simmer for 30 minutes.
  7. At this point, taste the soup and add additional salt, pepper, and seasonings if desired. Add chicken and tortellini and cook for 15 minutes more.
  8. Remove the bay leaves and serve with a little cheese sprinkled on top – enjoy!

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