Chicken Tortellini Soup

under 60mins

Ingredients for servings

  • 1 tbsp olive oil

  • 1 tbsp unsalted butter

  • 1 small sweet onion diced

  • 0.5 cup(s) chopped carrots

  • 0.5 cup(s) chopped celery

  • 2 garlic cloves minced

  • 0.5 tsp oregano

  • 0.5 tsp salt

  • 0.5 tsp pepper

  • 1.5 cup(s) cooked shredded chicken

  • 5 cup(s) low-sodium chicken stock

  • 1 package of your favorite tortellini *dry or fresh

  • 1 cup(s) milk or half-and-half

  • 1.5 tbsp flour

  • fresh oregano and thyme for garnish


  • Heat a large pot over medium heat and add the olive oil and butter. Once the butter melts, add in the onion, carrots, celery, garlic, oregano, salt and pepper.

  • Stir and cook until the veggies soften, about 5 to 6 minutes. Stir in the shredded chicken and cook for a minute or two.

  • Add in the chicken stock and bring the mixture to a boil, then reduce it to a simmer. Add in the tortellini and cook it for 5 minutes.

  • While the tortellini is cooking, fill a shaker cup(s) with the milk. Add the flour to the milk and shake the cup(s) for at least 30 seconds. After 5 minutes, stream in the milk slurry while stirring. Bring the soup back to a simmer and let it simmer for 10 or 15 minutes as it thickens.

  • Taste it and season more with salt and pepper if you find it necessary. Sprinkle with fresh oregano and thyme and serve.

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