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Creamy chicken, broccoli, and mushroom tortellini soup in a bowl with fresh herbs

Creamy Chicken, Broccoli & Mushroom Tortellini Soup

A comforting bowl of creamy chicken, broccoli, and mushroom tortellini soup that transforms simple ingredients into a sensational meal, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil can substitute with vegetable oil
  • 1 small onion, diced fresh yields the best flavor
  • 3 cloves garlic, minced
  • 4 cups chicken broth homemade or low-sodium store-bought
  • 1 cup heavy cream substitute with half-and-half or evaporated milk for a lighter option
For the Filling
  • 1 pound cooked chicken, shredded rotisserie chicken works perfectly
  • 2 cups broccoli florets fresh or frozen
  • 1 cup mushrooms, sliced cremini or button mushrooms are great choices
  • 1 package refrigerated tortellini 9 ounces, cheese or chicken tortellini
For Seasoning
  • Salt and pepper to taste
  • 1 teaspoon dried Italian herbs optional, for added flavor
  • Fresh parsley for garnish, optional

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for about 5 minutes, or until it's translucent and fragrant.
  3. Add the minced garlic to the pot and stir for about 30 seconds.
Cooking
  1. Pour in the chicken broth and bring the mixture to a gentle boil.
  2. Lower the heat to a simmer.
  3. Stir in the heavy cream, allowing it to blend smoothly with the broth.
  4. Add the shredded chicken, broccoli florets, and sliced mushrooms to the pot.
  5. Let everything simmer for about 10 minutes, or until the broccoli is bright green and tender.
  6. Add the tortellini to the pot and cook for an additional 4-5 minutes, or until the pasta is cooked through and floating.
  7. Season the soup with salt, pepper, and dried Italian herbs to taste.
  8. Serve hot, garnished with fresh parsley.

Notes

This soup can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stove to avoid curdling the cream. If you wish to freeze the soup, omit the tortellini, and add it fresh upon reheating after thawing.