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Creamy Marry Me Chicken Tortellini Soup

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A cozy, creamy soup featuring tender chicken, cheese tortellini, and a rich garlic-herb broth, perfect for warming up on chilly winter nights.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 tablespoon unsalted butter
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cups low sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 9 ounces frozen cheese tortellini
  • 1 teaspoon fresh rosemary leaves or 1 teaspoon dried rosemary
  • 1 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
  • Red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley (optional garnish)
  • Crusty bread or garlic bread (optional, for serving)

Instructions

  1. Finely chop the onion, carrots, and celery. Mince the garlic. Cut the chicken into bite-sized 1-inch pieces. Strip rosemary leaves from stems and roughly chop thyme leaves if using fresh herbs.
  2. Heat olive oil and butter in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery and cook until softened and translucent, about 4-5 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Add chicken pieces to the pot, season lightly with salt and pepper, and cook until no longer pink inside, about 5-7 minutes.
  4. Pour in chicken broth and add rosemary and thyme. Bring to a simmer, then reduce heat to low and let simmer gently for 20-25 minutes to meld flavors and tenderize chicken.
  5. Remove rosemary sprigs if used whole. Add frozen cheese tortellini to the soup and cook according to package instructions, about 5-7 minutes, until tender but still slightly firm.
  6. Lower heat to medium-low. Stir in heavy cream and grated Parmesan cheese. Adjust seasoning with salt, pepper, and red pepper flakes if using. Heat gently until warmed through, avoiding boiling.
  7. Ladle soup into bowls and garnish with chopped parsley and extra Parmesan if desired. Serve with crusty bread or garlic bread.

Notes

Do not overcook the tortellini to avoid mushiness; add it near the end and test frequently. Use freshly grated Parmesan for best melting and flavor. Add cream on low heat to prevent curdling. Season gradually in layers for balanced flavor. Leftovers reheat well with a splash of broth or water. For dairy-free, substitute heavy cream with coconut milk and Parmesan with nutritional yeast. Fresh herbs are preferred but dried can be used in smaller amounts.

Nutrition

Keywords: creamy chicken soup, tortellini soup, cozy winter soup, easy chicken soup, Italian soup, comfort food, creamy tortellini, garlic herb soup

Find it online: https://wigglebite.com/creamy-marry-me-chicken-tortellini-soup-recipe-for-cozy-winter-nights/