This Creamy Chicken and Tortellini Soup is serious comfort food – and substantial enough for dinner!
Are you a soup or a sandwich person?
Or maybe you’re a soup AND a sandwich person. Yeah, that’s me.
Soup just doesn’t seem filling enough without something bready to dip in. Not this soup though!
The addition of some fresh, cured ham & cheese tortellini makes it a real belly-filler.
My kids still managed to fit in a bit of bread though. I think they need the extra energy with all of the Nerf wars they’ve been having since Christmas. I’m finding Nerf bullets everywhere!!
I think they’re making up for lost time, as I banned Nerf guns in my house a few years ago when Lewis accidentally shot me in the eye with one – resulting in a trip to the hospital with a suspected detached retina (ouch!). It was ok though, just a bit of blurry vision that healed itself. Those Nerf guns all got chucked out though.
I finally relented this Christmas, along with some protective goggles!
Back to the soup…
It’s pretty simple to throw together. I use my chicken pot pie soup recipe as the base – although I used a ready-cooked rotisserie chicken instead of cooking the chicken as part of the soup.
The cooked chicken and tortellini gets thrown in right at the end, just to warm through before serving.
So comforting and delicious!
- 3 carrots, peeled and chopped into chunks
- 3 medium sized potatoes, peeled and chopped into small chunks
- 2 sticks of celery, sliced
- good pinch of salt and pepper
- 2 sprigs of thyme or 1 tsp dried thyme
- 850ml 3½ cups chicken stock (water plus 3 stock cubes is fine)
- 3 tbsp butter
- 1 large onion, peeled and finely chopped
- 6tbsp plain (all purpose) flour
- 300ml (1¼ cups) milk (half or full fat)
- 3 cooked chicken breasts, shredded (or use the meat from a shop-bought rotisserie chicken)
- 2 tbsp lemon juice
- 250g (approx. 9oz) pack of fresh tortellini - I used Giovanni Rana Ham and Cheese tortellini
- A few sprigs of fresh thyme
- Add the carrots, potatoes, celery, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
- Take another large saucepan and add in the butter and onions. Heat on medium and cook the onion for about 5-6 minutes until soft. Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux). Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock - not the veggies). Stir the broth into the mixture using your whisk. Repeat this until you have ladled out most of the stock from the veggie pan (leaving the veggies behind). Then pour in the milk. Heat through whilst stirring with the whisk. The sauce should thicken slightly as it's heating.
- Once the sauce is almost at boiling (don't let it boil) add in the veggies and the shredded cooked chicken. Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice if needed.
- Add the fresh tortellini and heat through for 2-5 minutes (depending on the size of the tortellini) until hot inside.
- Season with salt and pepper and sprinkle on some fresh thyme, then serve.