Creamy Chicken Tortellini Soup
An easy one pot soup using rotisserie chicken and quick-cooking tortellini, made in 40 min start to finish!
Ingredients
- 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
Equipment
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
- Stir in chicken and tortellini and cook until tender, about 4-5 minutes.
- Stir in heavy cream, peas, lemon juice and parsley until heated through, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately.