Description
This Creamy Lemon Chicken Tortellini Soup is a comforting and flavorful meal combining tender chicken, cheese tortellini, fresh vegetables, and a bright lemony cream broth. It’s a hearty yet elegant soup perfect for a cozy dinner, featuring fresh baby spinach and herbs for a vibrant finish.
Ingredients
Scale
Vegetables & Aromatics
- 2 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups packed fresh baby spinach
- 1 tablespoon chopped fresh parsley
Fats & Dairy
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup heavy/whipping cream
Proteins
- 2 cups cooked or rotisserie chicken, shredded
Dry Goods & Seasonings
- 1/2 teaspoon Italian seasoning
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
Liquids
- 4 cups chicken broth
- 2 tablespoons fresh lemon juice (or more, to taste)
Pasta
- 2 generous cups refrigerated cheese tortellini
Instructions
- Sauté Vegetables: Melt the butter and olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the finely chopped celery, carrots, and onion. Cook for about 8 minutes, stirring occasionally until the vegetables are softened and lightly browned. Adjust heat if browning too quickly.
- Add Garlic, Seasoning, and Flour: Stir in the minced garlic, Italian seasoning, and flour. Cook the mixture for about 1 minute to eliminate the raw flour taste and combine flavors.
- Incorporate Broth: Slowly pour in the chicken broth while stirring continuously to dissolve the flour and create a smooth base for the soup.
- Add Chicken and Cream, Simmer: Add the shredded chicken and heavy cream. Increase heat to high and bring the soup to a gentle boil. Partially cover the pot and reduce heat to a gentle simmer. Let it cook for 5 minutes.
- Add Lemon Juice, Tortellini, and Parsley: Stir in fresh lemon juice, cheese tortellini, and chopped parsley. Cook for an additional 5 minutes until the tortellini is tender and the flavors meld.
- Wilt Spinach and Season: Add fresh baby spinach to the pot and stir until wilted, about 1-2 minutes. Season the soup generously with salt and pepper to taste. Adjust lemon juice if more brightness is desired.
Notes
- Use rotisserie chicken for a quick shortcut.
- Heavy cream adds richness and creaminess; you can substitute with half-and-half for a lighter version.
- Fresh lemon juice is key for brightening the soup; adjust to taste.
- Refrigerated tortellini cooks quickly; fresh or frozen can be substituted but adjust cooking times accordingly.
- For thicker soup, add a little more flour or reduce broth slightly.
