Creamy Chicken Tortellini Soup

Easily made with canned of creamy soups, cooked chicken, chicken seasonings, tortellini and veggies.

Course: Main Course, Soup

Cuisine: American

Author: Catherine's Plates

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

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.