Ready to level up your chicken soup game? Chef & caterer Millie Peartree has the recipe to get you there! This Creamy Chicken Tortellini Soup has it all—chicken, veggies, & cheesy tortellini, all in a creamy, velvety soup. It’s cooked in one pot & ready in minutes! Check out how to make this must-have dish, & don’t forget to like & subscribe for more easy, delicious recipes.
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Chicken Tortellini Soup ingredients
1 Tbsp. butter
1 Tbsp. olive oil
1 10 oz package mirepoix
1/2 orange bell pepper, diced
1 10 oz package mushrooms, quartered
1 tsp. minced garlic
1.5 Tbsp. flour
1 tsp. salt
1 tsp. Italian seasoning
Fresh ground black pepper
1 quart low-sodium organic chicken broth
1/4 cooked chicken, skin removed & shredded
1 pint heavy cream
1 10 oz package fresh tortellini
Parsley for garnish (optional)
Instructions:
1) Heat olive oil & butter over medium heat. Cook mirepoix, bell pepper, & mushrooms until softened & the onions are translucent, about 10 minutes. Season with salt, pepper & Italian seasoning. Sauté for another minute to bloom the spice blend.
2) Add garlic, then flour. Cook for about 2 minutes, stirring frequently. Add the chicken broth, bring to a boil, then add the chicken & reduce heat. Simmer 10 minutes.
3) Add heavy cream, then bring to a boil. Add tortellini, reduce heat to medium-high, & cook tortellini to package directions.
4) Garnish & serve.