This Creamy Chicken Tortellini Soup is jam packed with delicious goodies! Golden pillows of tortellini swim next to succulent shredded chicken and sweet carrots, all in addictive chicken broth. Easy, filling and so tasty!
Bring to boil, then simmer for 30 minutes, or until the chicken is cooked through.
Meanwhile, prep the roux: Add the remaining 3 tablespoons of butter and all of the flour to a small pot set over low heat. Mix well with a whisk until combined and golden
3 tablespoons all-purpose flour
Once the chicken is cooked through, remove it from the pot, shred it with two forks, and set aside.
Add the cooked roux to the large pot with the chicken broth and veggies and stir well.
Add the tortellini and boil according to the instructions.
2 cups cheese tortellini
Add the chicken back to the pot, then stir in the cheese, heavy cream, and thyme, and serve.
1 cup freshly grated Parmesan cheese, 1 cup heavy cream, 1 teaspoon fresh thyme leaves
Video
Notes
Storage: Store creamy chicken tortellini soup in an airtight container in the refrigerator for up to 3 days.