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Chicken Tortellini Soup

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, lunch
Cuisine Italian-American
Servings 6

Ingredients
  

  • 1/2 cup butter
  • 1 medium onion, chopped
  • 1 cup carrots, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground sage
  • 6 cups low-sodium chicken broth
  • 1 bay leaf bay leaf
  • 10 ounces refrigerated cheese tortellini
  • 2 cups cooked chicken, shredded
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • to taste salt and pepper

Instructions
 

  • Melt butter in a large pot or Dutch oven over medium-high heat.
  • Add onion and carrots to the pot and sauté for 5 minutes. Add garlic and sauté for 30 seconds.
  • Stir in flour, thyme, and sage. Cook for 2 minutes, stirring constantly.
  • Pour in chicken broth, add bay leaf, salt, and pepper. Bring to a simmer and cook for 12-15 minutes, or until carrots are tender.
  • Add tortellini and shredded chicken to the pot and simmer for 5 minutes.
  • Remove bay leaf. Stir in heavy cream and Parmesan cheese. Simmer for an additional 5 minutes, or until tortellini is cooked through and soup has thickened.
  • Garnish with fresh parsley and additional Parmesan cheese, if desired.
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