Creamy Chicken Tomato Tortellini Soup
This easy, one-pot, rich and comforting creamy chicken tomato tortellini soup is full of hearty goodness. Cheese tortellini and shredded chicken are coated in a tomato-cream soup full of herbs and fresh parmesan cheese!
Servings: 6 servings
Calories: 510kcal
Ingredients
- 2 tablespoon olive oil
- ½ medium yellow onion small dice
- 3 garlic cloves minced
- ½ teaspoon dried basil or 1 tablespoon fresh basil julienne
- 14 oz crushed tomatoes
- 4 cups chicken stock
- Leftover cooked chicken chopped or shredded
- 1 bay leaf
- 16 oz refrigerated cheese tortellini
- ½ cup heavy cream or half and half
- ¾ cup Parmesan cheese freshly grated
- Salt and Pepper to taste
- Flat leaf parsley roughly chopped
Instructions
- In a dutch oven, warm up the olive oil on medium heat, then add diced onions. Saute for 3-5 minutes, or until onions are translucent and beginning to turn golden. Add garlic and basil, stir around frequently so they don't burn. Cook for one minute, then add tomatoes, chicken stock, bay leaf, and shredded chicken.
- Let soup come to a simmer, cooking for five minutes or so to heat chicken through.
- Add cheese tortellini and let cook for five minutes until cooked through.
- Take pot off the heat, add heavy cream and parmesan cheese, then stir well to melt cheese into the soup. Taste and season with salt and freshly cracked black pepper. Add parsley and extra parmesan to garnish.
- Serve immediately.
Nutrition
Serving: 1g | Calories: 510kcal | Carbohydrates: 50g | Protein: 23g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 951mg | Fiber: 3g | Sugar: 7g