Creamy Lemon Chicken Tortellini Soup
The ultimate comfort food awaits with this Creamy Lemon Chicken Tortellini Soup. Bursting with rich flavors, creamy textures, and tender chicken, it's a delicious dish perfect for chilly nights. Easy to make and utterly satisfying, this soup will become a staple for your easy weeknight dinners!
Equipment
- Oven
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Wooden Spoon
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 2 sticks Celery, chopped finely
- 2 medium Carrots, peeled & chopped finely
- 1/2 medium Onion, chopped
- 3 cloves Garlic, minced
- 1/2 teaspoon Italian Seasoning
- 1/4 cup Flour
- 4 cups Chicken Broth
- 2 cups Cooked/Roast Chicken
- 1 cup Heavy/Whipping Cream
- 2 tablespoons Fresh Lemon Juice, or more, to taste
- 2 cups Refrigerated Cheese Tortellini
- 2 cups (Packed) Fresh Baby Spinach
- 1 tablespoon Chopped Fresh Parsley
- Salt & Pepper to taste
Instructions
- Melt the butter and olive oil in a Dutch oven/soup pot over medium-high heat, then add in the celery, carrots, and onions, and cook for 8 minutes, stirring occasionally. They should lightly brown. If they're browning too fast, turn the heat down a bit.
- Stir in the garlic, Italian seasoning, and flour, and cook for about a minute.
- Slowly pour in the chicken broth and stir until the flour has dissolved.
- Add in the chicken and cream. Increase the heat to high and bring the soup to a gentle boil. Cover the pot with the lid slightly open, then reduce the heat and simmer gently for 5 minutes.
- Stir in the lemon juice, tortellini, and parsley, and cook for another 5 minutes.
- Add in the spinach and let it wilt for a minute or two, then season the soup generously with salt & pepper. If you want the soup to be more lemony, squeeze in some more lemon juice as needed.
Notes
- This soup feeds 4-6: depending on portion size.
- Recommended Cream: I do NOT recommend subbing the cream for something lower fat as the acidity from the lemon juice and high heat the soup is cooked at is likely to curdle it. Whipping cream or heavy cream that’s at least 33% fat is recommended for this recipe. You could try subbing coconut milk if needed, but that may impact flavor.
- Leftovers: If you’re planning on having lots of leftovers or freezing this soup, add the tortellini in when reheating individual portions vs. all at once as it does soak up the broth and get puffy.