Chicken and Broccoli Totellini Soup
Warm, comforting, and irresistibly creamy, Chicken and Broccoli Tortellini Soup is the perfect one-pot meal for busy weeknights or cozy weekends. This hearty soup combines tender shredded chicken, vibrant broccoli florets, and cheesy tortellini in a velvety, herb-infused broth that’s elevated by just the right touch of heavy cream. Sautéed aromatic vegetables like onion, garlic, carrots, and celery create a flavorful base, while dried thyme and oregano add an earthy complexity. Ready in just 40 minutes, this recipe is both quick and easy, making it ideal for family dinners. Serve it with a sprinkle of parmesan cheese and fresh parsley for an elegant yet comforting finish. Great for leftovers, this creamy chicken tortellini soup is a crowd-pleasing dish you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cups chicken breast, cooked and shredded
- 2 cups broccoli florets, chopped
- 9 ounces cheese tortellini (fresh or frozen)
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup heavy cream
- 0.25 cup parmesan cheese, grated (optional for topping)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the shredded chicken, chicken broth, thyme, oregano, salt, and black pepper. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to a simmer and add the broccoli florets to the pot. Cook for 5 minutes until the broccoli is tender but still bright green.
Add the cheese tortellini and cook according to the package instructions (about 3-5 minutes for fresh tortellini or 8-10 minutes for frozen).
Once the tortellini is cooked, reduce the heat to low and stir in the heavy cream. Let the soup heat through for another 2-3 minutes, but do not boil.
Taste and adjust seasoning if needed, adding more salt or pepper to taste.
Serve hot with grated parmesan cheese and fresh parsley sprinkled on top, if desired.
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 8353 mg | 363% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 26.4 g | ||
| Protein | 232.7 g | 465% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1375 mg | 106% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4779 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
