Creamy Chicken Tortellini Soup
Easily made with canned of creamy soups, cooked chicken, chicken seasonings, tortellini and veggies.
Equipment
- cutting board & sharp knife
- carrot peeler
- large Dutch Oven or soup pot
- measuring cups & spoons
Ingredients
- 1 large yellow onion, diced (1 cup)
- 4 medium carrots, peeled, diced (1 cup)
- 4 ribs celery, diced (1 cup)
- 5 TBS butter
- 2 tsp minced garlic
- 2 cans (10 oz each) condensed cream of soups (celery & chicken)
- 1/4 – 1/2 tsp poultry seasoning
- 1/4 tsp black pepper
- 6-8 cups chicken broth
- 4 cups cooked, seasoned chopped chicken (rotisserie, baked, or other cooked chicken that you make)
- 10 oz uncooked tortellini pasta (refrigerated, frozen or dried) You can also use other types of pasta
Instructions
- In a large Dutch Oven or Soup Pot, melt down 5 TBS butter over medium high heat and bring to a sizzle. Add in the diced onion, carrots, and celery. Saute for 5-7 minutes until veggies are softened.NOTE: Carrots will be partially cooked and will fully soften during the cooking process.
- Stir in minced garlic and cook for 1 minute.
- Stir in 2 cans cream of soups. (I use one can of cream of celery and one can of cream of chicken, but you can mix and match).
- Stir in poultry seasoning and black pepper. Stir in 6-8 cups of chicken broth. Bring to a boil over high heat., Check for flavor. Add salt if needed.
- Lower to a medium high heat. Add in chopped chicken and tortellini. Cook per directions on package that tortellini came in. Pasta should be tender. NOTE: I have a recipe that I use for oven baked chicken that works well for this recipe. Just SEARCH for Oven Baked Chicken. You can also use 2 rotisserie chickens. If you have a recipe for crockpot chicken breasts, instant pot chicken breasts or boiled chicken, you can use that, as long as the chicken is fully cooked and flavored.