We’ve had a few days of rainy cold weather. This always makes us crave some form of chicken broth.
We had originally planned on making a pasta dish for dinner but opted to make a soup with pasta in it instead. These dried shelf stable tortellini are perfect to store for any last-minute craving. You can always make or buy fresh ones, but in a pinch the dried are great since you can just stick them on the shelf and forget about them for months and months.
I had fresh carrots, celery, and onion on hand; however, I often cut them in advance and store bags with ready to use items in the freezer. This helps us when we want to make a last-minute soup or dish.
While just using the broth is delicious, adding the cup of cream changes the flavor into a buttery toasted flavor. It also makes the sauce a little thicker. But be sure that you turn off the heat before adding the cream. You don’t want to boil and curdle the broth. We serve this topped with some freshly grated Parmesan or Jim’s favorite Grana Padano and some toasted Sourdough. Stay warm and Enjoy!
Creamy Chicken Tortellini Soup
- 3 Tbsp olive oil
- 1 cup carrots diced (roughly 2 medium carrots)
- 1 cup celery diced (2 stalks)
- 1 cup onion diced (1 small onion)
- 3 cloves garlic minced
- 1 Tbsp fresh thyme chopped
- 8 cups chicken broth
- 2 cups dried cheese tortellini pasta
- 1 cup frozen chopped spinach
- 2 cups chicken chopped and cooked
- 1 cup heavy cream
- Salt and pepper to taste
- Parmesan grated for topping
- In a soup pot heated to medium high, sauté the carrots, onions, and celery with the olive oil. When they begin to soften and the onions turn transparent add the garlic and the thyme. Sauté stirring constantly for two minutes, then add the chicken broth. Bring to a rolling boil then add the tortellini and spinach. When the pasta is cooked add the chicken and cook for about a minute before removing from heat and adding the heavy cream. Tate and add any salt and pepper to liking. Serve with a little grated parmesan on top.