Curried Vegetable & Chicken Tortellini Soup
Cozy Up with Curried Vegetable & Chicken Tortellini Soup! 🍲
Looking for a weeknight dinner that’s both comforting and bursting with flavor? Look no further than our Curried Vegetable & Chicken Tortellini Soup! This isn’t your average soup – we’ve blended the heartiness of Italian tortellini with the vibrant spices of Asian cuisine for a truly unique and delicious experience.
Imagine tender cheese tortellini swimming in a creamy, fragrant broth, packed with sweet potato, asparagus, and succulent chicken. The gentle warmth of curry powder and a hint of chili garlic sauce create a delightful balance of flavors that will warm you from the inside out. It’s a surprisingly easy recipe to make, perfect for busy weeknights or a relaxing weekend meal.
What makes this soup special?
- Fusion Flavors: The combination of Italian tortellini and Asian-inspired curry is unexpected and incredibly satisfying.
- Quick & Easy: Ready in under an hour, this soup is perfect for those times when you want a homemade meal without spending all day in the kitchen.
- Nutrient-Packed: Loaded with vegetables and protein, this soup is as good for you as it tastes.
- Customizable: Feel free to swap out the vegetables with your favorites – broccoli, carrots, or spinach would all be delicious additions.
Tips for the Best Soup:
- Don’t Overcook the Tortellini: Fresh tortellini cooks quickly, so keep a close eye on it to prevent it from becoming mushy.
- Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chili garlic sauce. For a spicier kick, add a pinch of red pepper flakes.
- Use Good Quality Curry Powder: The flavor of your curry powder will significantly impact the overall taste of the soup, so choose a brand you trust.
Frequently Asked Questions:
Q: Can I use pre-cooked chicken?
A: Yes, absolutely! If you’re short on time, feel free to use leftover rotisserie chicken or pre-cooked chicken breast. Just add it to the soup during the last few minutes of cooking.
Q: Can this soup be made vegetarian?
A: Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You could also add a can of chickpeas or lentils for extra protein.
Q: Can I freeze this soup?
A: While you can freeze it, the tortellini may become a bit soft upon thawing. It’s best enjoyed fresh, but if you do freeze it, let it cool completely before transferring it to an airtight container.
Q: What does the flour do in the recipe?
A: The flour, mixed with a little liquid, creates a slurry that helps to thicken the soup, giving it a lovely creamy texture.
We hope you enjoy this flavorful and comforting Curried Vegetable & Chicken Tortellini Soup as much as we do! It’s a guaranteed crowd-pleaser that will warm your heart and soul.
Curried Vegetable & Chicken Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 8-12 minutes chicken cut into bite-sized pieces, seasoned with salt and pepper
- 1 tablespoon olive oil
- 4 minutes onion cook until softened
- 1 tablespoon red curry paste
- 1 tablespoon chili garlic sauce
- 1 tablespoon curry powder
- 8 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups sweet potato diced
- 2 cups frozen asparagus cut into 3-inch pieces
- 9 ounces cheese tortellini fresh, refrigerated
Instructions
- Add 1 tablespoon of the oil to a skillet over medium-high heat. When hot, add the chicken to the skillet. Reduce the heat to medium, and cook until done (about 8-12 minutes) turning it once during cooking. Remove from the heat. When cool to the touch, cut into bite-sized pieces and set aside.
- In a Dutch oven or large pot, add the remaining oil. When hot, add the onion and cook for about 4 minutes or until it begins to soften.
- Add the red curry paste, chili garlic sauce, and curry powder. Stir and cook for about 30 seconds.
- Add the chicken broth to the mixture along with the salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer. Add the sweet potato. Simmer for 15-20 minutes, until the sweet potato has softened.
- Add the heavy cream, whisking it into to the mixture, a little at a time. Remove about 3 tablespoons of the liquid and place it in a small bowl. Add the flour to the liquid and mix until smooth. Add the flour mixture back into the Dutch oven, and whisk to combine. This will thicken the liquid.
- Add the chicken, torteleini, and frozen asparagus, and cook for 6-8 minutes. Remove from the heat.
- Serve hot in individual bowls.
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